Kidney Bean cutlets dipped in Yogurt and Mint topped with Zhoug


Our family loves all the flavours of yogurt and the children’s favourite is the Greek style Yogurt.  My husband and I like home made yogurt which I make every two days.   For this recipe, I used Greek style yogurt for the topping and home made yogurt for dipping the cutlets.  The two flavours with some everyday spices made the cutlets taste amazing.  Actually I am feeling very pleased with myself as I used my home grown mint and spring onions in the recipe as well.

Ingredients for 8 cutlets:

  • A 400 gm. can of kidney beans (240 grams of actual beans)
  • 4-5 spring onions
  • 2 green chillies
  • 1 tsp salt
  • 2 heaped tbls chick pea flour(besan)
  • 1 tbls lemon juice
  • pinch of soda bicarbonate
  • 2 tsp virgin Olive oil
  • 2 tsp any cooking oil

Ingredients for the topping:

  • 2 cups of Greek Style Yogurt
  • handful of fresh mint

Ingredients for the dipping yogurt

  • 2 cups of yogurt ( I used home made but any yogurt is fine)
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chili powder


1.  Prepare the yogurt for the topping:

Wash and chop the mint and a couple of green leaves from the spring onion and add them to the Greek Yogurt.  Mix this using a fork and keep it in the fridge.


2. Prepare the yogurt for dipping the cutlets

Blend the yogurt until smooth.  Add salt to taste and keep it in the fridge.

3. To prepare the cutlets drain the liquid from the kidney beans and wash them under cold water.  Transfer the kidney beans and roughly chopped spring onions to a food processor.  Add some salt and lemon juice and blend this allowing the mixture to be a bit coarse.   Add the olive oil  to the mixture.


4.  Remove the mixture into a mixing bowl and add the chick pea flour to bind the mixture.  I needed 2 heaped tablespoons.   You may need more or less depending on how wet your mixture is.   Also add the soda bicarbonate to the mixture.

5.  Preheat the Oven to 200 degrees C. (400 degrees F. or Gas mark 6)

P1170603-0016.  Shape your cutlets and arrange them on a baking tray using some parchment paper.  Brush them with oil and put them to the oven.  Lower the oven temperature to 160 degrees C( 325F or Gas mark 3) and cook for 10 minutes.  Check the cutlets and turn them and cook for a further 5 minutes.  Dip a sharp knife in the middle to check that it comes out clear.
P1170605-001 7. Once cooked, allow the cutlets to cool.   Spread some yogurt at the bottom of a dish and layer the cutlets on the top.  Finish off with the greek yogurt and allow the mixture to cool in the fridge for at least an hour.  IMG_0975-0018.  This dish is usually served cold on a hot summers day.  It can be  as a snack or starter with some zhoug and/or tamarind and dates chutney.


This entry is perfect to make for Fathers Day so I am also linking it to an event being hosted by Simply Food called – Lets’ cook for Father’s Day.

  • Priyasuresh

    Very delicious and cute heard shaped cutlets, love to finish that plate,very irresistible.

  • Shobha Keshwani

    The kidney bean cutlets look lovely in a heart shape.. and a nice change to serve them with yogurt topping.

  • Mellissa Williams

    Something different to try, I am always on the lookout for vegetarian recipes, thank you!

  • You Baby Me Mummy

    I have never heard of kidney beans being made into cutlets. They look really pretty heart shaped x

  • Twinsplustwo

    This is really original -and looks great! I hadn’t ever considered trying to do something like this with kidney beans – might make them less dry.

  • Zena’s Suitcase

    These sound so good. Glad I’ve come across your website and this fab recipe

  • What a great recipe! My brother in law is vegetarian, and I’m always on the lookout for recipes to prepare for him when he comes over for family get togethers!

  • Looks delicious x

  • ooh these looks fantastic! I’d love to eat this! x

  • Jacqueline Gum

    Looks absolutely divine! I wish you the very best of luck in the competition…seems like they’ll have to go a long way to beat this!

  • Paul Graham

    Great use for kidney beans, Mina. Nutritious and beautifully presented

  • Catarina Alexon

    Sounds absolutely delicious, Mina. Am half vegetarian so I eat beans on a daily basis. Will have to try this recipe.

  • Claire Cappetta

    Great way to use kidney beans! Love cumin, I wish you all the best for the competition! 🙂

  • Tim

    All those dishes look so fresh and inviting. To do that with kidney beans is a successful recipe right there.

  • Nayna Kanabar

    These look delicious Mina and I love the heart shapes.

  • Foz

    I haven’t had kidney beans in ages! May try this out as it looks and sounds delicious!

  • Modelmum

    I love the recipe and will be trying. I have also signed up for all your posts now!

  • Hi Mina – I love recipes using yogurt – unfortunately I can’t tolerate kidney beans anymore or this would be something I would try for sure. Hope you win – you’re recipes are really different and look delicious.

    • MinaJoshi5409

      Lenie – you can substitute the kidney beans for chick peas or even black eyed beans

      • Hi Mina
        Funny thing – my post next week is about sprouts and if you sprout kidney beans they become easier to digest – I may try to make this with my kidney-bean sprouts.

  • Vaichin@RamblingThroughParenth

    This looks rather delicious, I am pinning it in the hope of actually making it some day!

  • Meredith Wouters

    I love the heart shapes! And I’ve been trying to get more greek yogurt into my diet, so I’m going to try this dip too.

  • Valerie Remy-Milora

    NOt only do these sound delicious, your presentation is gorgeous! I am a big fan of yogurt, especially Greek yogurt because of it’s thick consistency and high protein content. I have yet to make home made yogurt and just might have to give it a try this summer 🙂

  • This looks delicious and I love the heart shaped plate 🙂

  • Jeri Walker-Bickett

    Wow. These look really delicious. I’m gradually collecting more vegetarian recipes and am definitely pinning this one 🙂

  • That looks simply divine and has made me hungry, YUMMY xx

  • This looks delicious! I can’t wait to give it a try!

  • MinaJoshi5409

    Arleen – Chick pea flour is sold in most Asian grocery stores or in the Gluten free food sections. As I am using it to bind the kidney beans – you can substitute it with potato mash powder or even bread crumbs.

  • Jason Butler

    Interesting looking dish.

  • Debra Yearwood

    This looks really good, I wonder if other beans can be substituted for the kidney beans to add variety?

    • Debra – You can substitute the kidney beans with chick peas or black eyed beans.

  • Donna Janke

    Interesting dish. I like the spice combination. I think my husband would enjoy this. Good luck in the competition.

  • Kinda Zennish

    I’m going to try this, it sounds great! What kind of mint is used?

    • MinaJoshi5409

      Kinda – You can use any mint. I have some growing in my garden and their taste isn’t too strong. But I love any mint in yogurt.

  • MinaJoshi5409

    Welli- thank you . hope you will share picture if you do cook something from my blog.

  • I’m also a fan of Greek-style yogurt and this delicious looking dish incorporates it in the mix wonderfully! Impressed once again with the clarity and ease of the method instruction. Good luck in the competition.

  • Very original recipe 🙂 good combination of unusual ingredients

  • How to give a shape of heart to it?

    • MinaJoshi5409

      Dr Diana – I used a cookie cutter to make the heart shape.

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