This kebab is essentially a deconstructed steak and kidney pudding, served on skewers. It's even marinated in beer!
Ingredients:
1 tbsp sunflower oil
1 small onion, finely chopped
50g mushrooms, finely chopped
1/2 red bell pepper, de-seeded and finely chopped
400g tin of cannellini beans, rinsed and drained
100g fresh breadcrumbs
100g Cheddar cheese, grated
1 tsp mixed, dried, herbs
1 egg yolk
seasoned plain flour, for dusting
oil, for basting
bread rolls, for serving
fried onion slices, for serving
Method:
Heat the sunflower oil in a saucepan and use to fry the onion, mushrooms and bell peppers for about 6 minutes, or until soft.
Mash the cannellini beans in a large mixing bowl. Turn in the fried mixture and stir to combine, then work in the breadcrumbs, cheese, herbs and egg yolk. Mix together well.
Press the resultant mixture together then divide into 8 equal-sized pieces and shape these into sausages.
Roll each sausage in seasoned flour to coat then set on a plate and place in the refrigerator to chill for 30 minutes.
After this time, set the sausages on an oiled barbecue rack set over medium-hot coals and cook for about 18 minutes, turning frequently and basting with oil, until heated through and golden brown on the outside.
Serve hot, in split bread rolls and topped with fried onions and either relish or hot chilli sauce.
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