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A creative twist on the classic Shami Kabab! These eggetarian patties are made with lentils and boiled eggs, spiced to perfection, and served in soft slider buns with a zesty mint chutney. A perfect party appetizer.
For 4 servings
Cook the Lentils
Prepare the Kabab Mixture
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A creative twist on the classic Shami Kabab! These eggetarian patties are made with lentils and boiled eggs, spiced to perfection, and served in soft slider buns with a zesty mint chutney. A perfect party appetizer.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 506.53 calories per serving with 21.49g of protein, it's a moderately challenging recipe perfect for snack or appetizer or lunch.
Shape and Fry the Kababs
Assemble the Sliders
Replace the 4 boiled eggs with 2 medium-sized boiled and mashed potatoes. For binding, use a 'flax egg' (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of the raw egg. Ensure your slider buns are vegan.
Instead of shallow frying, bake the kababs in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping them halfway through. You can also cook them in an air fryer at 180°C (360°F) for 10-12 minutes until golden and crisp.
Use gluten-free breadcrumbs or an equal amount of roasted gram flour (besan) as a binder. Serve the kababs in gluten-free slider buns or lettuce wraps.
The combination of eggs and chana dal provides a high-quality, complete protein profile, essential for muscle repair, growth, and overall body function.
Chana dal is a great source of dietary fiber, which aids in healthy digestion, promotes a feeling of fullness, and helps in maintaining stable blood sugar levels.
The complex carbohydrates from the lentils provide a steady release of energy, making these sliders a satisfying and energizing snack or light meal.
Approximately 250-280 calories per slider. This is an estimate and can vary based on the size of the buns, the amount of oil absorbed during frying, and the specific ingredients used.
They are a good source of protein from eggs and lentils, which is beneficial for muscle health. However, they are shallow-fried, which increases the fat content. For a healthier version, consider baking or air-frying the kababs as suggested in the variations.
Yes, the kabab mixture can be prepared up to 24 hours ahead of time. Store it in an airtight container in the refrigerator. Shape and fry the kababs just before serving to ensure they are fresh, warm, and crisp.
This is usually caused by excess moisture in the dal or insufficient binding. Make sure the cooked dal is drained very well. If the mixture is still too soft, add an extra tablespoon of breadcrumbs or roasted gram flour (besan) to help absorb moisture and bind it better.
Chana dal provides the classic texture for shami kababs. However, you can use toor dal (split pigeon peas), but the texture will be much softer. You may need to add more binder like breadcrumbs or besan if you use other lentils.