Kidney Bean Capsicum Cutlets


Veggie Bean Cutlets or Burgers for your Soul that wishes for variety :p,

PREP TIME: – 15-20 mins

COOK TIME: – 30-40 mins

SERVES: – 7-8 Cutlets


• 360g of COOKED Kidney Beans

• 1 Capsicum (Green Bell Pepper) Finely chopped

• 1 Medium Onion Finely Chopped

• 7-8 Medium sized Garlic Cloves Finely Chopped

• ¼ Teaspoon Cumin Powder

• ½ Teaspoon Pav Bhaji Masala/ Any Garam Masala

• ½ Teaspoon Ginger Powder

• ½ Lemon

• ¼ Cup Oats Atta/ Ground Oats + More for Later Binding

• Salt to Taste

• Vegetable Oil/ Olive Oil

• Coriander (Optional)



1. Lightly Smash the Cooked Kidney Beans with a Potato Smasher or a spoon.

2. In a separate bowl, mix the Capsicum, Onion, Garlic.

3. Add Cumin Powder, Pav Bhaji Masala & Ginger Powder and Mix Well.

4. Squeeze in half a lemon & add coriander in the mixtureand stir it in.

5. Add the above mixture to the lightly smashes Kidney Beans & Mix evenly.

6. Slowly add the Oats Atta in the ‘Kidney Bean Capsicum’ batter.

7. Place this bowl of mix in the fridge for 15 mins. While pre-heating oven at 200°C for 25 mins

8. Remove mix from the fridge, dust your hands with Oats Atta, scoop the mix onto your hand and make a flat Cutlet. Gently place the Cutlet on the silicone mat/parchment paper (Silicone mat preferred since mixture is slightly runny).

9. Powder all the Cutlets with little Oats Atta and a few drops of Oil.

10.Place in Oven for 20 mins at 200°C.

11.Remove the tray and add a few drops of Oil on the Cutlets again for a crispier result.

12.Place the tray once again for 10 mins at 200°C or until the crust turns brown and crispy.

13.Let them cool for 5-7 mins before removing from the tray.

NOTES: – Serve in a Bun with Ketchup or go Healthy and serve with some Vegetables, Lettuce and Mustard.

Happy Cooking! 🙂

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