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30 min
  • 0,5 tspcurcuma
  • 1 tspchilli flakes
  • 1 tspcumin
  • 1 tspcoriander
  • 2 pcsgreen cardamom pods
  • 2 tbspplain yoghurt
  • 1 tspspicy mango pickle
  • 1 pinchsalt
  • 1 tspgarlic clove
  • 1 tspginger
  • 1 pcgreen chilli peppers
  • 2 tsptomato concentrate
  • 2 tbspvegetable oil
  • 1 pconion
  • 1 pcsweet potato
  • 1 bunchcoriander
  • 1 tbsplemon juice
  • 1 xlemon zest
  • 2 pcseggs
  • 50 gflour
  • 500 mlpeanut oil
  • 250 gkidney beans
  • 2 tspmango powder
  • 1 tbspcoconut flake
  • 200 gbreadcrumbs

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multi-purpose blade
Rinse the beans in a strainer and let them drain. Spread them out on a clean tea towel and let them dry a little. Then put them in a bowl. Add mango powder, yoghurt, mango pickle, ground turmeric, red chilli flakes and a little sea salt. Stir thoroughly and set aside. Heat cumin seeds, coriander and cardamom seeds in a small pan without oil for about 1 minute until they smell fragrant, then crush them roughly with the bamix® Processor. Roast the coconut flakes in the same pan without oil until light golden brown. Add to the spices in the bamix® Processor. Add the garlic, ginger, green chilli and tomato paste and work everything into a paste and set aside. Heat the oil in a large pan at low temperature. Fry the onion for 7-8 minutes until golden brown. Carefully stir in the contents of the bamix® Processor. Add 2-3 tablespoons of water so that all the ingredients mix well and the spices develop their aromas. Simmer everything at low temperature until the mixture is pasty. If the paste becomes too dry or starts to stick to the bottom of the pan, simply add some water. Cook the sweet potato in the oven, peel it and scrape out the flesh. Coarsely purée using the bamix® multi-purpose blade. Stir in the red beans and sweet potato and cook at medium temperature for a further 5-6 minutes. Remove from the stove. Work in the coriander, lemon juice and zest with a fork and knead a little more. Allow to cool a little, then form small balls from the mixture. Whisk the eggs in a small bowl. Put the flour in a second small bowl and the breadcrumbs in a third. Roll the balls in the flour first, then in the egg and finally in the breadcrumbs. Put the balls in the fridge for at least 30 minutes. Then heat plenty of peanut oil in a high-sided pan or a casserole dish and fry the balls until golden brown. Use a skimmer to lift them out and transfer to a piece of kitchen roll to drain. Serve hot.

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