Peel and finely chop the fresh ginger. Wash the fresh mint, pick the leaves from the stalks and finely chop.
Place the yogurt in a bowl. Add the chopped mint, chopped ginger, honey and salt to the bowl and mix well. Set aside.
Heat the vegetables in a frying pan. Add the turmeric and the mustard seeds to the pan. Fry until the mustard seeds start to brown then mix with the yogurt mixture.
Soak the kidney beans in cold water for at least 24hrs.
Drain the kidney beans and place in a large saucepan. Cover with water and add the cardamom. Bring to the boil and simmer for 10-12 minutes then reduce the heat and cook until tender (approximately 1.5hrs).
Drain the kidney beans and place in a food processor. Add the dessicated coconut, chili powder, ground cumin seeds and blitz until smooth.
Place the chopped fresh ginger and mint leaves in a bowl. Add the kidney beans and coconut. Mix well then add the breadcrumbs. Mix again and rectify the seasoning.
Take small handfuls of the mixture and form into cakes roughly 6cm wide and 1.5cm thick. Chill the cakes for 30 minutes.
Heat a frying pan and add the vegetable oil. Cook the kidney bean cakes over a medium-low heat for 3 minutes on each side. Remove from the pan when golden and crisp.
Serve immediately with the yogurt and mustard dip.
«Add a squeeze of lime juice to the yogurt dip to give it a hint of sharpness. To avoid soaking them overnight, use tinned kidney beans. Use either 1 large cardamom pod or two small. Try adding butter, aduki or borlotti beans to this recipe to make mixed bean cakes.»