1 cup split red lentils
2 tspn of garlic paste
3 tspn of ginger paste
1 tspn jeera seeds
1 tspn garam masala
1 tspn chilli powder
3 slices of bread (dipped in water and squeezed well)
1 tspn of salt or to taste
3 tspn oil
2 tspn butter
2 tspn of finely chopped red pepper
2 tspn of finely green pepper
2 tspn of finely chopped onion
2 rspn finely chopped coriander
3 tbspn of mashed potato
Oil for frying the kebabs
Soak lentils for 2 hours and strain. Add garlic, ginger, chilli powder, garam masala and salt, then blend it all into a paste and put aside.
Heat the oil in a non-stick pan, add the lentil paste and stir fry for few minutes, add the butter and remove from heat.
Dip the bread in water for a second then squeeze well and crumble finely. Add the mash potato, fresh coriander, red and green peppers and onions, then add the lentil mix and using your finger mix together.
Grease the skewer, press a ball of lentil mixture along (around) the length of the skewer. It will look like a sausage shape with the skewer in it. Make it as thick as a sausage and about 3 inches long.
Gently pull out skewer and fry the sheekhs on a medium heat until golden brown. Serve hot on a bed of salad, raita and garnish with lemon and coriander.
The Spice Hut, Quesada. Tel. 966 731 063 or 620 386 078 or visit www.spicehut-quesada.com.