Egg and Mint Kababs with Besan
Lalkila Kitchen · Eggs · Snacks
Grated hard-boiled eggs become small patties with herbs, chilli and a little besan. The egg-white binder needs to cook through even though the grated eggs are already cooked.
Ingredients
- 4 hard-boiled eggs, peeled and finely grated
- 2 tsp besan, plus a little more only if needed
- 1 small onion, very finely chopped
- 1 raw egg white
- 1 tbsp finely chopped mint
- 1 tbsp finely chopped coriander
- 2 green chillies, finely chopped, or to taste
- 1/4 tsp chilli powder
- Salt to taste
- Neutral oil for frying
Method
- Combine the grated eggs, besan, onion, egg white, herbs, chillies, chilli powder and salt.
- Press a small portion together. If it will not hold, mix in extra besan a teaspoon at a time; avoid making the mixture floury.
- Shape into small, flat patties. Heat oil in a heavy frying pan and fry a test patty before cooking the rest in uncrowded batches.
- Turn carefully and cook until crisp outside and the centre reaches 71°C/160°F. Drain and serve hot with chutney if desired.
Cooking notes
Contains eggs. Besan is chickpea flour, but check its package if avoiding cross-contact with wheat. Small, flat patties are easier to cook evenly than thick balls; use a thermometer to check the centre.
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Source and adaptation
Adapted from Sify Food, Egg Recipes, “Egg Kababs,” page 17, from the approved archive.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.