Pakistani Bun Kebab with Chutney

Ingredients

• 1 1/2 cups cooked red lentils, well drained
• 12 oz potatoes, boiled and mashed
• 4 soft burger buns
• 3 large eggs
• 4 tbsp neutral oil, divided
• 1 small onion, finely diced, plus 1 sliced for serving
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 1/2 tsp ground cumin
• 1 tsp garam masala
• 1/2 cup cilantro and mint chutney
• 2 green chilies, minced
• 1 tomato, sliced
• Salt and black pepper

Steps

1. Spread the cooked lentils on a tray and pat them dry, then mash them with the potato, diced onion, garlic, ginger, cumin, garam masala, chilies, 1 1/2 teaspoons salt, and pepper.
2. Squeeze a handful of the mixture; it should hold its shape cleanly. If it slumps, spread it in a pan over low heat for a few minutes to dry it further.
3. A wet patty falls apart in the pan, and no amount of careful frying will save it.
4. Shape into four flat patties and chill them for 20 minutes so they firm up.
5. Beat one of the eggs in a shallow dish. Heat 2 tablespoons of the oil in a wide skillet over medium heat.
6. Dip each patty in the beaten egg, letting the excess drip off, and fry for 4 to 5 minutes per side without moving them, until deep golden and crisp.
7. Fry the remaining two eggs in the last of the oil until the whites are set and the yolks still soft.
8. Split and toast the buns, spread them generously with the chutney, and build each with a patty, a fried egg, sliced onion, and tomato.

Allergen note: Contains gluten and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.