1Wash the lentils, place in a bowl, cover with water and leave to soak for 1 hour. The lentils will soak up the water, swell and soften
2Drain the lentils and add to a food processor, along with the ginger, coriander and breadcrumbs. Blend all the ingredients to form a dough like consistency
3In a pan heat the oil to a medium heat; add the cumin seeds, wait until the seeds begin to crackle, before adding the onions and cook for 3 minutes
4Add the garam masala, black pepper, salt and the chilli flakes mix well, cook for two minutes before adding the carrots and cabbage. Cook on a medium heat for 6-7 minutes or until cooked.
5Add the lentil dough and mix really well. Let the mixture slightly cool before handling. . Apply a little oil to the hands (this makes it easier to handle to mixture). Make small/medium balls to form kebab like shapes or flatten into patties/burgers
6In a pan heat 4 tablespoons of oil cook the kebabs on a medium heat turning occasionally for 5 minutes until they are golden on both sided and until cooked. Place on a kitchen towel to absorb any excess oil
7Serve with yogurt dip or tomato chutney.
They are great on their own, with a green salad as a snack, or served with a yogurt dip, or hummus with Indian flatbreads or pitta bread. The lentil kebabs can be deep fried but they are just as tasty shallow fried lightly or oven baked.