2 tbsp almond flour
1 tbsp psyllium husk powder
2 tsp ginger and garlic paste
1 tsp garam masala
2 green cardamom
1 stick cinnamon or 1 tsp cinnamon powder
Half cup chopped fresh coriander
One handful mint leaves, chopped
1 egg beaten
½ tbsp lemon juice
2 tbsp ghee for frying
Salt to taste
Directions:
- To the washed and drained mince add the Bengal gram. If you are apprehensive of using a lentil then replace it with almond flour. Although, i am just using 2 tbsp for 12 kebabs. To this mixture add the ginger, garlic and all the other increments except the herbs.
- Cook on a low heat till well cooked and dry. Now let it cool off. Blend this mixture in a food processor till a fine paste is formed. Add the herbs to this paste and give it the form of a dough. At this stage you can beat the egg and add it to the dough. Or you can make small balls, flatten them out like a kebab and dip them in the egg before frying. If you ask me I prefer to mix the egg in the dough, and form the kebabs. That way the smell of the egg is not so dominant. You can also skip the onion if you want.
- You can either shallow fry them in ghee or deep fry them. Serve them hot with green chutney and a green salad.
Nutritional Info:
Servings: 10
Total Fat 12 g
Sodium 61 mg
Potassium 18 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 0 g
Protein 14 g