Rice Lentil Kababs

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 1 cup - boiled rice, cooled completely
  • 1 cup - boiled red lentils, fully drained
  • 3 - green chillies
  • 1-inch piece - ginger, peeled
  • 2-3 flakes - garlic, peeled
  • 2 sprigs - fresh mint leaves, finely chopped
  • 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

How to Make Rice Lentil Kababs

  • Grind ginger, garlic and chillies to a coarse paste.
  • Heat 1 tbsp of oil, add paste and stir for a few seconds
  • Add lentils, rice and salt and mix well.
  • Take off fire and add mint and coriander leaves.
  • Cool mixture in a large plate and mash roughly with hand.
  • Sprinkle cornflour over mixture and mix gently.
  • Make flattish round patties.
  • Roll each in breadcrumbs to coat all over.
  • Heat oil in a frying pan.
  • When oil is hot, add patties one by one.
  • Deep fry till golden and crisp.
  • Flip sides in between.
  • Drain on absorbent kitchen paper.
  • Serve hot and crisp, with green and tamarind chutneys, or tomato ketchup.