Vegetable Sausages

Vegetable Sausages

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 8-9 hours

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Fusion

Key Ingredients:

Garbanzo beans and red kidney beans

Made especially for the vegetarians, these sausages are simply superb

Ingredients

Garbanzo beans (kabuli chana), soaked overnight and cooked 1 cup
Red kidney beans (rajma), soaked overnight and cooked 1 cup
Dried sage (optiona) ½ tsp
Dried oregano ½ tsp
Red chilli flakes ½ tsp
Fresh mint leaves, chopped ½ tsp
Butter 1 tbsp
Whole wheat flour 2-3 tbsps + to dust
Salt to taste
Oil to deep fry
Milk 2 to 3 tbsps
Cornflour 2 to 3 tbsps
Hot dog buns 4
Tomato sauce as required
as required

Methods

Put garbanzo beans, kidney beans, dried sage, oregano, chilli flakes, mint leaves and butter in a mixer jar and grind into a slightly coarse paste. Transfer it into a large bowl, add whole wheat flour and salt and mix well.
Dust the worktop with a little wheat flour. Grease your hands, take 2 tbsps of mixture and roll it on the worktop into a round long cylinder resembling a sausage (6-7 inches).
Heat oil in a non-stick pan. Take milk in small bowl and cornflour in a plate.
First dip the cylinders in milk, coat with cornflour place them in the pan and shallow-fry, rotating the cylinders, for 5-6 minutes or till they are evenly golden all around. Drain onto absorbent paper.
Halve the hot dog buns, spread tomato sauce and mustard sauce on both halves, place veg sausages inside and arrange them on a serving platter. Serve immediately.

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