Perfect for times when your pantry is low in ingredients, and you just need something quick and simple. This vegan kebab recipe creates succulent and soft kebab patties (Shammi kebab-style) that are packed with nourishing ingredients and rich in flavour! Made with black beans and sweet potato, and infused with traditional South Asian spices to create a healthy Indian recipe – that’s also family-friendly.
We’ve been experimenting in the Devje household with a variety of pulses. Pigeon peas and black beans being a few of our family favourites. After my last success with our pumpkin bean burger, I had to try another spin. I find, preparing these vegan kebabs in advance, is a guaranteed way to use them in our meals – more often. It then feels so easy, with meals done in 30 minutes (or less!). Not to mention, we look for creative ways to use them, so we never get bored. Here are a few ways we enjoy pulses:
- In salads
- Added to wraps
- To create hummus
- Thrown into soups
- Added to buddha bowls
What Is Shammi Kebab?
Shammi kebab is a South Asian pattie-style kebab, enjoyed as an appetizer. It’s typically made with mincemeat (beef, lamb or chicken), along with lentils and spices. The kebab is coated in egg and fried to create a crispy, tasty coating. My Desi~licious twist? Well, these vegan kebabs are entirely made with beans and sweet potato – with no egg coating. They’re a great alternative if you’re looking to reduce the amount of meat in your recipes (hello #meatlessmonday!!).
How To Make A Succulent Vegan Kebab – Step By Step
Just look at how well the ingredients bind together. The kebabs will not fall apart when pan-fried, despite the addition of tender sweet potato. Pan-frying the vegan kebabs in a bit of oil creates a scrumptious exterior – that is sure to get you hooked!
- Start by thoroughly washing the potatoes. I use a sharp knife to pierce holes all over the potatoes. To make life easier, I cook them in the microwave – on high (Image 1).
- While the potatoes are cooking, pulse the beans and add the oil to a food processor and transfer to a large mixing bowl (Images 2-3).
- When the potatoes are cooked, slice them through the middle and scoop out the flesh. Combine with the bean mix (Images 4-5).
- Stir the rest of the ingredients (except oil for frying and lemon juice) into the bean-potato mixture. I like to use my hands to combine the ingredients (Image 6).
- You can use a dash of water to help shape the mixture into ten round patties (Image 7).
- When you’re ready to enjoy the kebabs, heat the oil in a pan and fry the kebabs in two batches. Squeeze lemon juice over the kebabs before serving (Image 8).
Top Tips For Making This Kebab Recipe
- Use a pressure cooker to boil the beans the night before and cook the sweet potato in the microwave – to make it a cinch the next day!
- Avoid over-cooking the beans; otherwise, the kebabs won’t bind.
- If using canned beans, make sure you drain them very well. You don’t want them to be too wet.
- Choose small to medium-sized sweet potatoes to ensure they cook evenly.
- Make all the patties – before frying. Let them rest in the freezer – if you time. It will make it easier to handle them.
- Heat the oil well before frying, so the kebabs don’t stick to the pan.
- Be gentle when handling them in the pan, and avoid moving the kebabs around too much.
- These are best served hot with a squeeze of fresh lemon juice.
- You can freeze these vegetarian kebabs for up to a month — simply thaw and warm in the microwave before serving.
Here are five ways we enjoy these vegetarian kebabs:
- In wraps with tahini spread or chilli avocado mash
- Sneaked into a sandwich – our go-to, for kids’ lunches
- On a quinoa salad
- Alongside roasted or grilled veggies
- With tender sliced avocado, a crisp bed of greens, and fermented mixed vegetables (my favourite)
One serving* of this Vegan Kebab recipe (two kebabs without the pita) is:
- An excellent source of fibre
- A good source of vitamin C
- A very high source of vitamin A
- A good source of potassium
- A good source of iron
- Packed with plant-powered ingredients with disease-fighting antioxidants
*Percent Daily Values are based on a 2000 calorie diet.
Looking for more healthy Indian recipes? Make sure to check out:
- Easy Curry Sauce with Zucchini Noodles
- Creamy Vegan Pasta – Indian-Style
- Indian Eggplant Curry With Potatoes
- Desi~licious Daal With Roasted Butternut Squash
- Indian Butter Chicken Recipe
- Vegan Tikka Masala With Asparagus
Have you tried pav bhaji before? What’s your favourite Indian street food recipe?
If you try this pav bhaji salad recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
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Tell me, how do you enjoy beans? Have you tried my black bean and sweet potato vegan kebab recipe before? Leave me a comment and share your all-time fave sweet potato recipe?
If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
This recipe has been featured in the Quick and Easy Ramadan Recipes from Around the World blog, on international educational publisher Twinkl’s site, as part of their Everything About Ramadan series
- 2 sweet potatoes, medium, washed, cooked in the microwave or baked in the oven.
- 2 cups black beans, boiled (not too soft). If using canned, drain the water thoroughly
- 3 tsp olive oil, extra virgin
- 1/2 tsp salt, sea salt
- 1 tsp garlic powder
- 1 cup cilantro, fresh, washed and finely chopped
- 1 tbsp paprika
- 1 tsp garam masala
- 1 onion, small, finely chopped
- 1 lemon, fresh, juiced
- Cook the sweet potato in the microwave oven (according to your microwave settings) until soft. You could also bake the potatoes in the oven.
- In a food processor, pulse the beans with 1 tsp oil.
- In a large bowl, add the bean mixture, scoop out the flesh of the sweet potatoes and combine with onions, spices, salt and cilantro. Use your hands to combine the ingredients well.
- Divide the mixture into 10 portions and form into round kebab patties. Place into the freezer for 20 minutes.
- In a large pan, heat 1 tsp oil over medium-high heat. Fry 5 kebabs and cook for few minutes a side or until heated through. The kebabs should have a golden coating. Repeat this step with the remaining five kebabs.
- Serve hot with freshly squeezed lemon juice. You can enjoy 'as is' or stuff them into pita pockets with your favourite fillings.
- The nutritional analysis is for the kebabs only.
- Use a pressure cooker to boil the beans the night before and cook the sweet potato in the microwave to make it a cinch the next day!
- Avoid over-cooking the beans, otherwise, the kebabs won’t bind.
- If using canned beans, make sure you drain them very well—otherwise, the vegan kebabs will not bind
- Choose small to medium sweet potatoes to ensure they all cook evenly.
- Make all the patties – before frying. Let them rest in the fridge – if you time. It will make it easier to handle them.
- Heat the oil well before frying.
- Be gentle when handling them in the pan, and avoid moving the kebabs around too much. You just want to add a nice golden colour.
- These are best served hot with a squeeze of fresh lemon juice.
- These vegetarian kebabs will freeze well for up to a month. Simply thaw and warm in the microwave, before serving.
Keep in mind that the nutritional values provided are approximations and suggestions. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.