For the Kofta:
800 Grams Ground Chicken
2 Tbsp Garlic, minced
2 Tbsp Ginger, minced
½ Cup Onions, minced
½ Cup Fresh Coriander, minced
1 Tsp Turmeric powder
½ Tsp Chili powder
1 Tbsp Cumin powder
1 Large Egg
1 Piece of Whole-wheat bread, made into crumbs
For the stuffing:
400 grams Green lentils, cooked
1 Cup Onions, chopped into small pieces
½ Tsp Garam Masala
½ Tsp Curry powder
Salt to taste
In a bowl, combine the chicken and the rest of the kebab ingredients together.
Set aside to marinate for at least one hour, and up to 2 days.
In a pan, heat up some oil and sauté the onions till they start to brown.
Add the lentils, garam masala, curry powder and season with salt.
Stir intermittently and gently sauté the ingredients together. Turn the heat off, once the ingredients begin to stick together.
Let the green lentil mixture cool down a bit. In the meantime, take out the kebab mixture from the fridge.
Form the kebab mixture into patties, as you would for sliders (small burgers).
Take one of the kebab patties and spoon some of the lentil mixture on top. Add another patty on top of this.
Add the patty then close off the edges and shape into oblong/egg shapes.
(Don’t be afraid to do this, with the combination of the 2 patties and the lentil mixture, the kofta shape will turn egg shaped naturally!!)
Grease a baking pan, and place the stuffed kofta on the tray. Repeat with the rest.
Bake on 400F for 15 minutes then flip them over and bake for another 15-20 minutes.
Serve with cilantro chutney. I had some leftover filling, so I just served that with some couscous, or you could add it to a salad!