Hariyali Kebab
Makes 12 patties
These tasty kebabs can be served plain or with a peanut or curry dipping sauce to give them even more flavor.
3
cups
cooked yellow lentils
2
cups
frozen spinach
1
teaspoon
vegetable oil
1
teaspoon
cumin seeds
1
tablespoon
chopped fresh ginger
1
green chili, or 1/2 jalapeño pepper, chopped
1
teaspoon
white or
black pepper
1
pinch
salt
1
teaspoon
garam masala
1/2
cup
almond flakes or slices
Mash lentils with a fork or potato masher.
Boil spinach, drain the liquid, and purée in a blender or food processor.
In a heavy-bottomed pan, heat oil. When hot, add cumin seeds. When they start crackling, add the spinach purée and cook until most of the liquid evaporates. Add lentils, ginger, and chili or jalapeño pepper. Cook for 5 to 10 minutes over medium heat.
Mix in white or black pepper, salt, and garam masala. Make small, round patties and stuff them with the almond flakes or slices.
Using a non-stick skillet, cook the patties until golden brown. Serve hot.
Per patty
- Calories: 92
- Fat: 2.7 g
- Saturated Fat: 0.3 g
- Calories from Fat: 26%
- Cholesterol: 0 mg
- Protein: 6.1 g
- Carbohydrates: 12.3 g
- Sugar: 0.7 g
- Fiber: 4.1 g
- Sodium: 43 mg
- Calcium: 48 mg
- Iron: 2.4 mg
- Vitamin C: 8.4 mg
- Beta Carotene: 1267 mcg
- Vitamin E: 1.7 mg
Source: The Taj Mahal Hotel, Lucknow, India. Published in Best in the World II, Jennifer Keller, R.D., editor.
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