These dahi ke kabab mini vegan patties are a perfect party snack. A great canape idea! They are crisp on the outside and melt-in-your-mouth soft on the inside. This recipe is my sister's version of the classic Mughlai appetizer. Dahi means yoghurt, and kabab is like a patty. They are so delicious, and the flavour so fresh that I had to make a vegan version. Usually, it's made with paneer and hung greek yoghurt. Vegan yoghurt is an excellent alternative to dairy greek yoghurt because you don't need to hang the vegan yoghurt to remove the whey. Vegan greek yoghurt is naturally thick with minimum whey, and the flavour is just like dairy yoghurt. So same delicious vegan patty with less effort!
I made these a great little vegan patties as party snacks for Diwali, but you can make then for any occasion. It is sure to go down a treat.
These little vegan patties are tangy, herby, fresh and light. You can serve the patties on their own with a chutney like my sonth ki chutney or chilli and coriander chutney. However, I thought it would be fun to make little burgers.
For the Darhi Ke Kabab
- Vegan greek yoghurt
- Green capsicum
- Red onion
- Coriander leaves
- Black pepper powder
- Brioche mini burger buns
For the coleslaw
- Red cabbage
- Red onion
- Vegan mayonnaise
- Finely chopped coriander
See the recipe card for quantities.
First, prepare your ingredients: Finely chop the red onions, capsicum, ginger and coriander leaves. Grate the carrots using the small blade of the grater.
Put the vegan greek yoghurt, grated carrots, chopped red onions, capsicum, coriander and ginger in a bowl. Season with salt and pepper
Thoroughly mix the ingredients.
Add breadcrumbs to bind the mix.
Divide into twelve equal portions. Roll each portion into a ball and then flatten to form a patty.
Coat the patties in breadcrumbs.
Shallow fry each patty over medium heat until golden brown.
Make the coleslaw: Finely slice the red onion and cabbage and chop the coriander. Grate the carrots. Place in a bowl with the vegan mayonnaise and mix. Season with salt and pepper.
Assemble the mini burgers: Slice the mini burger buns in half. Put on a layer of coleslaw and top with a patty. Secure the bun with a toothpick.
If you want to make these gluten-free, you can replace bread crumbs with gram flour.
If you are not vegan, you can use greek yoghurt. Dairy yoghurt has high water content, and the patties will be too wet to handle if the excess water is not removed. You will need to hang it overnight to remove the whey.
You can choose vegetables according to your preference; keep the onions and ginger for flavour though.
I have made small patties for mini burgers; however, you can also make full-sized patties for burgers.
Instead of coleslaw, you can use lettuce and tomatoes if you prefer.
I have kept the coleslaw basic; you can flavour it with sriracha if you like a bit of kick.
You will need a non-stick pan.
I highly recommend using digital scales; the measurements are more accurate.
You can make the burger patties and keep them in an airtight container for up to three days. Just refresh the breadcrumb coating before frying. You can also cook them and keep them in an airtight container for up to five days.
Make sure your pan is well-oiled and hot before you fry the patties.
Dahi Ke Kabab Mini Vegan Burgers
- Digital scales
- Nonstick frying pan
Dahi ke Kabab
- 500 g Vegan greek yoghurt
- 90 g Carrots Finely Grated
- 85 g Green capsicum Finely chopped
- 50 g Red onions Finely chopped
- 25 g Ginger Finely chopped
- 10 g Coriander leaves
- 80 g Breadcrumbs
- 1 tsp Salt
- ½ teaspoon Black pepper powder
- 50 ml Olive oil
- 12 Mini burger buns
- 135 g Red cabbage Finely shredded
- 40 g Red onion Finely sliced
- 40 g Carrots Grated
- 100 g Vegan mayonnaise
- 5 g Finely chopped coriander
Dahi ke kabab
- Finely chop the red onions, capsicum, ginger and coriander leaves.
- Grate the carrots using the small side of the grater.
- In a bowl, mix the vegan greek yoghurt, grated carrots, chopped red onions, capsicum, coriander and ginger. Season with salt and pepper.
- Add the breadcrumbs to bind the mix.
- Divide the mixture into twelve equal portions. Roll them into a ball, then flatten them to form a patty.
- Coat each patty with breadcrumbs and shallow fry over medium heat till golden brown.
- Finely slice the red cabbage, red onion and chop coriander leaves.
- Grate the carrots.
- Mix the cabbage, red onions, carrots, coriander and vegan mayonnaise in a bowl and season with salt and pepper.
- Refrigerate until ready to use.
Assembly of the mini burgers
- Cut the mini brioche buns in half and toast.
- Add the coleslaw on one half of the mini brioche bun. Top with a patty and the other half of the brioche bun. Secure the mini burger with a toothpick. Serve hot.
In a professional kitchen, food hygiene and safety are a top priority, and from the beginning of training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.