Rich in protein these nutty and earthy lentil kebabs are super easy to make. We’ve used carrot and cabbage but other ingredients can be used such as sweet potatoes. They are great on their own, with a green salad as a snack, or served with a yogurt dip, or hummus with Indian flatbreads or pitta bread. The lentil kebabs can be deep fried but they are just as tasty shallow fried lightly or oven baked.
200g red split lentils
1 inch of ginger
1 handful fresh coriander, chopped
1 slice of bread for breadcrumbs
½ teaspoon salt
1 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon chilli flakes or fresh chillies, chopped
1 teaspoon black pepper
1 small onion, grated
1 carrot, grated
100g cabbage, grated
Salt to taste
Oil for frying
Prep 20 mins
plus soak 1 hour
Cook Time 25-35 mins
Wash the lentils, place in a bowl, cover with water and leave to soak for 1 hour. The lentils will soak up the water, swell and soften.
Drain the lentils and add to a food processor, along with the ginger, coriander and breadcrumbs. Blend all the ingredients to form a dough like consistency.
In a pan heat the oil to a medium heat; add the cumin seeds, wait until the seeds begin to crackle, before adding the onions and cook for 3 minutes.
Add the garam masala, black pepper, salt and the chilli flakes and mix well. Cook for two minutes before adding the carrots and cabbage. Cook on a medium heat for 6-7 minutes or until cooked.
Add to the lentil dough and mix really well. Let the mixture slightly cool before handling. Apply a little oil to the hands (this makes it easier to handle to mixture). Make small/ medium balls to form kebab like shapes or flatten into patties/ burgers.
In a pan heat 4 tablespoons of oil and cook the kebabs on a medium heat turning occasionally for 5 minutes until they are golden on both sides and until cooked. Place on a kitchen towel to absorb any excess oil.
Serve with yogurt dip or tomato chutney.