Rice Lentil Kababs

Ingredients:

1 bowl 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
1/2 cup fresh coriander leaves, finely chopped
1 tablespoon cornflour
1/2 cup breadcrumbs
Salt to taste
1 tablespoon oil
oil to shallow or deep fry

12-14 kababs

45 minutes

1. Grind ginger, garlic and chillies to a coarse paste.

2. Either use a small mixie without water, or mash with pestle.

3. Heat 1 tablespoon oil, add paste, stir for a few seconds.

4. Add lentils, rice, salt, mix well.

5. Take off fire, add mint and coriander leaves, mix.

6. Cool mixture in a large plate, mash roughly with hand.

7. Sprinkle cornflour over mixture, mix gently.

8. Make flattish round or patties of desired shape.

9. Roll each in breadcrumbs to coat all over.

10. Keep in refrigerator till required.

To proceed:

1. Heat oil in a frying pan, or heat a skillet for shallow frying.

2. When oil is hot, add patties one by one.

3. Deep fry till golden and crisp, if deep frying.

4. Flip sides in between.

5. Arrange patties on hot skillet, drizzle some oil.

6. Allow one side to become crisp and golden.

7. Flip side to cook on other side.

8. Drain on absorbent kitchen paper.

Serve hot and crisp, with green and tamarind chutneys, or tomato ketchup.