Avocado Shami Kababs

Avocado Shami Kababs
FROM one of my favorite BLOGS "HOLY COW! VEGAN RECIPES "


Avocado Kababs

(Makes about 15 kababs)

Ingredients:

1 perfectly ripe avocado, mashed

1/2 cup chana dal (bengal gram dal)

1 bay leaf

3 cloves

2 green cardamom pods

A 1-inch piece of cinnamon

Salt to taste

1 chipotle chili pepper with 1 tbsp of the adobo sauce they are packed in (adjust up or down based on your spicy-hot taste)

1 tsp ground coriander powder

1/4 cup green coriander leaves

2 tbsp chickpea or garbanzo bean flour (besan)

1 tbsp cornflour

Salt to taste

Oil for spraying the griddle

Place the chana dal, bay leaf, cloves, cardamom and cinnamon in a saucepan and cover with water. Bring it to a boil and then lower the heat and allow it to simmer about 40 minutes or until almost tender. Turn off the heat and drain.

Place the chana dal in a food processor and process until you have a pretty fine powder. Add the avocado and process together until everything comes together.

Remove the mixture to a bowl and add the coriander powder, chopped chipotle chili and sauce, cornflour and chickpea flour. Mix thoroughly. You should have a mixture that holds together. If it is still too soft, you can add more chickpea flour.

Shape the mixture into tiny patties, about 3/4 of an inch in diameter.

Spray oil on a cast-iron or non-stick griddle and heat.

Place the kabobs one at a time, with a little distance between each, on the griddle.

Cook over medium-high heat about a minute on each side or until golden-brown. Everything is already cooked, so you don't need to cook this-- all you want is that crisp crust.

Remove to a dish. Serve hot with coconut chutney.

Here's the link to "VAishali's Butterless advocado Brioche"

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