Tandoori Cutlets

225 g/8 oz black-eye beans, soaked overnight
2 cloves garlic, peeled and crushed
1 tablespoon soy sauce
2 teaspoons tandoori spice mixture 2 tablespoons chopped coriander
8 spring onions, chopped
2 carrots, peeled and grated
salt
freshly ground black pepper
polyunsaturated vegetable oil for shallow frying
Coating:
1 teaspoon tandoori spice mixture
50 g/2 oz wholemeal breadcrumbs

Drain the beans, place in a pan and cover with cold water. Bring to the boil, boil rapidly for 10 minutes, then cover and simmer for 20 to 25 minutes, until tender. Drain well, then mash.

Add the remaining ingredients, with salt and pepper to taste, and mix well. Shape in 8 ovals and flatten to about 1 cm/1/2 inch thick. Mix the tandoori spice mixture with the breadcrumbs and use to coat the cutlets completely. Fry in hot shallow oil for 4 minutes on each side. Serve hot.

SERVES 4