Vegetarian Patties (Sabzi Kabab)

Recipe Ingredients

		For Cooking The Peas
1 1/2 cups	355ml	Yellow split peas - (channa dal)
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	118ml	Lotus root or mushrooms
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced fresh ginger
1/2 teaspoon	2.5ml	Ground cardamom
1 1/2 teaspoons	7.5ml	Ground cumin
1/2 teaspoon	2.5ml	Cayenne pepper
		Coarse salt - to taste
		For Flavoring The Kabab Mixture
2 tablespoons	30ml	Peanut or corn oil
1 cup	62g / 2.2oz	Minced onions
4		Hot green chilis
1/2 teaspoon	2.5ml	Black pepper - (to 1 tsp)
1/2 cup	118ml	Fresh coriander - packed
2 teaspoons	10ml	Lemon juice
1 1/2 cups	219g / 7.7oz	Fresh breadcrumbs
		Water - as needed
1 cup	237ml	Peanut or corn oil - (about)

Recipe Instructions

This is a meat lookalike dish that is flavored to taste like meat. Kabab means mince in Hindi, referring to minced meat. Vegetarian meat patties are a specialty of the Moghul city of Agra. They are a favorite of all Indian vegetarians, because the dish satisfies their curiosity without getting them into trouble with God or endangering the soul.

Cooking the peas:

1. Clean peas, soak in water to cover 4 hours. Drain and rinse. 2. Place in a pot along with all ingredients for cooking the peas and add 3 cups water. Bring to a boil. Lower heat to medium and cook, partially covered, for 30 minutes or until peas are cooked but still hold their shape. The water should be absorbed into the peas. If not, increase heat and boil until all water has evaporated. Turn off heat and let mixture cool for a few minutes.

Preparing the kababs:

1. Heat oil in a small pan and fry onions over medium heat, stirring, until they turn caramel brown, about 10 minutes. 2. Put fried onions, green chilis, pepper, and coriander into a food processor and process for 30 seconds, turning machine off every 10 seconds to scrape down the sides. When evenly chopped and blended, add split pea mixture and continue processing and scraping down sides, for another 30 seconds or until you have an integrated puree with a little bit of texture. 3. Transfer to a bowl, add lemon juice, bread crumbs and a few tbl water until puree achieves the consistency of a soft dough. 4. With a small bowl of water next to your work surface, moisten fingers occasionally while shaping mixture into neat patties, 2 inches round. Place on wax paper and set aside while you heat oil. You should have about 40 patties. 5. Heat 1/4 cup of oil in a large frying pan until hot. Saute 8-12 patties at a time, turning until nicely browned on both sides, about 10 minutes.Drain on paper towels. Fry all patties this way.

Serve with any main dish as long as the ingredients in the dish are not minced; you want to be sure to provide a change of texture.

Makes 24 kababs

Source:
Classic Indian Vegetarian and Grain Cooking by Julie Sahni

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