Anda Shammi Kebab (Egg and Lentil Patties)

Instructions

1. 1Place the 1/2 cup Red lentils in a medium pot and cover with water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the lentils are very soft. Drain the lentils thoroughly in a sieve and set aside.
2. 2While the lentils are cooking, place the 4 large Eggs in a small saucepan and cover with cold water. Bring to a boil over medium-high heat, then immediately reduce heat to low and simmer for 10 minutes. Drain the hot water and run cold water over the eggs until they are cool enough to handle. Peel the eggs and place them in a bowl, then mash them thoroughly with a fork until no large pieces remain.
3. 3Finely chop the 1/2 medium Onion, 1 small Green chilies, and 1/4 cup Fresh cilantro. Add the chopped onion, green chilies, and cilantro to the bowl with the mashed eggs. Add the drained 1/2 cup Red lentils, 1 tsp Ginger-garlic paste, 1 tsp Spices (cumin, coriander, garam masala), and 1/2 tsp Salt to the bowl.
4. 4Gently mix all the ingredients in the bowl with your hands or a spoon until they are well combined. Be careful not to overmix. The mixture should hold together when pressed.
5. 5Divide the mixture into 4 equal portions and shape each portion into a patty, about 1.27 cm thick. Ensure the patties are firm.
6. 6Heat the 1/4 cup Oil in a large skillet over medium heat (176.7°C / 175°C). Once the oil is shimmering, carefully place the patties in the skillet, being careful not to overcrowd the pan. You may need to cook them in batches.
7. 7Fry the patties for 4-5 minutes per side, or until they are golden brown and heated through. The edges should look crisp and the patties should feel firm to the touch. Carefully remove the patties from the skillet using a spatula and place them on a plate lined with paper towels to drain any excess oil.

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