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Rice Lentil Kababs
Rice Lentil Kababs
Ingredients
1 boiled rice, cooled completely
1 cup boiled red lentils fully drained
3 green chillies
1" piece ginger, peeled
2-3 flakes garlic, peeled
2 sprigs fresh mint leaves finely chopped
Method
Grind ginger, garlic, chillies, to a coarse paste. Either use a
small mixie without water, or
mash with pestle. Heat 1 tbsp. oil, add paste, stir for a few seconds
Add lentils, rice, salt, mix well. Take off fire, add mint and coriander
leaves, mix. Cool
mixture in a large plate, mash roughly with hand.
Sprinkle cornflour over mixture, mix gently. Make flattish round
or patties of desired shape.
Roll each in breadcrumbs to coat all over. Keep in refrigerator
till required.
To proceed:
Heat oil in a frying pan, or heat a skillet for shallow frying.
When oil is hot, add patties one
by one. Deep fry till golden and crisp, if deep frying.
Flip sides in between. Arrange patties on hot skillet, drizzle some
oil. Allow one side to
become crisp and golden.
Flip side to cook on other side. Drain on absorbent kitchen paper.
Serve hot and crisp,
with green and tamarind chutneys, or tomato ketchup.
1/2 cup fresh coriander
leaves finely chopped
1 tbsp. cornflour
1/2 cup breadcrumbs
salt to taste
1 tbsp. oil
oil to shallow or deep fry
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