Ingredients
4
4 servings
- •1 ¼ cups yellow lentils
- •4 ¼ cups water
- •1 pound ground chicken
- •1 onion, diced
- •4 green chile peppers, finely chopped, or more to taste
- •2 tablespoons ginger-garlic paste
- •1 tablespoon garam masala
- •1 tablespoon salt, or more to taste
- •½ bunch cilantro, chopped
- •2 eggs, beaten
- •2 tablespoons vegetable oil, or as needed
Instructions
- Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
- Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
- Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
- Shape mixture into patties and dip into beaten eggs.
- Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.
Nutritional Facts
Per 4 servings
- Calories: 493
- Carbohydrate: 47g
- Fat: 12g
- Fiber: 21g
- Protein: 46g
- Sugar: 6g
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