Sumayya’s spicy potato and lentil patty bun kebabs
Preparation time: 30 minutes + 30 minutes soaking
Cooking time: 50 minutes Serves 4–6
For the burgers
60g/2oz/¼ cup chana daal 3 Maris Piper potatoes
3 egg whites, beaten to soft peaks 4 tbsp ghee 6–8 tbsp vegetable oil
4–6 burger buns
6 tsp tamarind sauce (store bought) 6 tsp coriander chutney made with handful coriander leaves, mint leaves and one green chilli with a splash of water and salt
6 tbsp tomato ketchup or chilli sauce 1–2 tomatoes, cut into round slices ½ cucumber, cut into thin slices
For the spices
2 tsp ground cumin
1 tsp ground coriander
2 tsp chaat masala (store bought) 1 tsp red chilli powder
1 tsp sea salt, or to taste
Soak the chana daal in a bowl of water for 2 hours, then drain and boil in
enough water to cover them for 30 minutes, or until soft. Drain and set aside. Meanwhile, peel the potatoes and boil in a large saucepan until soft.
To make the patties, mash the potatoes, spices, salt and cooked daal together in a large bowl using a fork.
Using a tablespoon, scoop out 2 tablespoons of the spiced mash and form into 10cm/4-inch round burgerstyle patties. Put the beaten egg white into a shallow bowl. Heat 1 tablespoon each of ghee and oil (this should be enough to cook one patty) in a non-stick frying pan over a medium-low heat. Dip each patty into the beaten egg white and fry for about 2–3 minutes on each side until light brown. Place each cooked patty on a plate and cover with another plate to keep warm. Once all the patties are cooked, cut the burger buns in half. Heat about ½ teaspoon each of the ghee and vegetable oil in a flat griddle pan or frying pan and fry all 4 sides of each bun until caramelised and crispy, about 2 minutes on each side.
Repeat until all the buns are fried. To assemble the bun kebab, place a patty on the bottom fried bun, top with tamarind sauce, green chutney, tomato ketchup or chilli sauce, and a slice of tomato and cucumber.