Instructions: Heat the oil and add the onions.

Fry until translucent then add the ginger garlic and chillies and fry for a minute.

Add the mince and lentils and fry well then stir in the powder spices and salt and cook until the mince is done and the lentils are soft.

Dry the mixture over a high heat.

This is important as any moisture will cause the kababs to crack while frying.

Remove from the heat and allow to cool slightly.

Mix in 1 beaten egg then take a small ball of the meat mixture and shape it into a flat 1cm thick disc.

Wet your palms if the mixture sticks.

Heat a little oil in a heavy pan.

Dip the kebab in the beaten egg and shallow fry until golden.

Cook all the kababs in the same way.

The kababs are good for a summer barbecue or as an accompaniment to an aperitif.

Serves 4

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