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Vegan
Ingredients 0/11
Why This Meal Is A Winner
Pro Cooking Tips
- Chill the kebab mixture before shaping to help them hold their form while frying.
- Use medium heat when frying to get a golden crust without burning the outside.
Step 1
Soak the lentils in enough water to cover them for at least 30 minutes, then drain well. In a large pot, combine the drained lentils with 4 1/4 cups of water, ground chicken, chopped onion, green chilies, ginger-garlic paste, garam masala, and a pinch of salt. Bring everything to a boil, then lower the heat and let it simmer gently until the lentils are soft and most of the water has cooked off, about 20 to 25 minutes.
Step 2
Once cooked, transfer the mixture to a food processor and pulse until you get a smooth, thick paste. Stir in some fresh cilantro for a burst of flavor. Shape the mixture into small patties, then dip each one into beaten eggs to help them hold together.
Step 3
Heat some oil in a large skillet over medium heat, and fry the patties in batches until they’re golden brown and crispy on both sides, about 3 minutes per side. Serve warm and enjoy!
Serving Variations
Storage Instructions
