Rajma Chawal Crispy Tikki with Mint Yogurt

Method

1. Pat the beans thoroughly dry with paper towels, put them in a bowl and mash almost smooth with a potato masher. Add the rice, half the panko, the red onion, ginger, chili, garam masala, chili powder, amchur, salt and most of the cilantro, and knead by hand for 1 minute until it holds together. If it sticks badly to your hands, add a little more panko.

   Add in this stepCanned red kidney beans, drained (or leftover rajma beans) 180 gCooked basmati rice, cooled 120 gPanko breadcrumbs 15 gRed onion, very finely chopped 40 gFresh ginger, grated 6 gGreen chili, finely chopped 1Garam masala ¾ tspKashmiri chili powder ½ tspAmchur (dried mango powder; or 1 tsp lemon juice) ½ tspSalt ½ tspChopped cilantro 1.4 tbsp

2. With wet hands, divide the mixture into ≈4 × 90 g (number · weight) and shape into patties 8 cm across and 2 cm thick. Press the remaining panko onto both sides, set them on a plate and chill in the fridge for 15 min. This firms them so they don't fall apart in the pan.

   Add in this stepPanko breadcrumbs 15 g

3. While they chill, mix the yogurt with the mint, lemon juice, salt and the rest of the cilantro to make the mint yogurt.

   Add in this stepGreek yogurt 100 gChopped mint leaves 2 tbspLemon juice 1½ tspSalt (for the dip) 1 pinchChopped cilantro 0.6 tbsp

4. Heat the oil in a frying pan over medium heat and add the patties. Pan size and number of batches: 24 cm · 1×. Fry without moving them for 3 min until a deep golden crust forms, then turn carefully with a spatula and fry for 3 min more. Everything inside is already cooked, so they're done once heated right through.

   Add in this stepNeutral oil (for pan-frying) 3 tbsp

   medium heat

5. Drain briefly on paper towels and serve hot with the mint yogurt, lemon wedges and sliced red onion. Tucked into a bun, they make a rajma burger.