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Ingredients
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1 ¼ cups yellow lentils
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4 ¼ cups water
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1 pound ground chicken
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1 onion, diced
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4 green chile peppers, finely chopped, or more to taste
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2 tablespoons ginger-garlic paste
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1 tablespoon garam masala
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1 tablespoon salt, or more to taste
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½ bunch cilantro, chopped
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2 eggs, beaten
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2 tablespoons vegetable oil, or as needed
Directions
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Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
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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.
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Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
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Shape mixture into patties and dip into beaten eggs.
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Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.
Cook's Notes:
To make patties softer, add 1 or 2 eggs to the mixture before shaping.
You can freeze the patties for almost a month after shaping them.
Nutrition Facts (per serving)
493 | Calories |
12g | Fat |
47g | Carbs |
46g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 493 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 2g | 12% |
Cholesterol 148mg | 49% |
Sodium 2128mg | 93% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 21g | 74% |
Total Sugars 6g | |
Protein 46g | 92% |
Vitamin C 121mg | 134% |
Calcium 103mg | 8% |
Iron 7mg | 37% |
Potassium 1185mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.