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Home Β» Side Dishes & Snacks

Vegan Patties - Dahi Ke Kabab Mini Burgers

Published: Oct 21, 2022 by Chef Tripti Β· This post may contain affiliate links

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!

Close up of three dahi ke kabab mini vegan burgers. One at the front and two behind.

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.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • πŸ“– Recipe
  • Food Safety

Ingredients

Prepared ingredients for dahi ke kabab in small glass dishes.

For the Darhi Ke Kabab

  • Vegan greek yoghurt
  • Carrots
  • Green capsicum
  • Red onion
  • Ginger
  • Coriander leaves
  • Breadcrumbs
  • Salt
  • 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.

Instructions

First, prepare your ingredients: Finely chop the red onions, capsicum, ginger and coriander leaves. Grate the carrots using the small blade of the grater.

Prepared ingredients for dahi ke kabab in a glass bowl ready to mix together.

Put the vegan greek yoghurt, grated carrots, chopped red onions, capsicum, coriander and ginger in a bowl. Season with salt and pepper

dahi ke kabab ingredients ingredients in a glass bowl after being mixed together with a spatula.

Thoroughly mix the ingredients.

A glass bowl containing dahi ke kabab ingredients mixed together with breadcrumbs added ready to incorporate.

Add breadcrumbs to bind the mix.

Dahi ke kabab mixture formed into a small patty in the palm of a hand.

Divide into twelve equal portions. Roll each portion into a ball and then flatten to form a patty.

Dahi ke kabab patties coated in breadcrumbs in a frying pan, ready to shallow fry.

Coat the patties in breadcrumbs.

A hand placing a dahi ke kabab patty into a frying pan lightly coated with oil for shallow frying.

Shallow fry each patty over medium heat until golden brown.

Ingredients for vegan coleslaw in a glass bowl ready to mix.

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.

Four dahi ke kabab mini burgers in a row.

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.

Substitutions

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.

Variations

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.

Equipment

You will need a non-stick pan.

I highly recommend using digital scales; the measurements are more accurate.

Storage

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.

Top tip

Make sure your pan is well-oiled and hot before you fry the patties.

πŸ“– Recipe

Four dahi ke kababs mini burgers in a row.

Dahi Ke Kabab Mini Vegan Burgers

Chef Tripti
Vegan yoghurt kabab with a Red cabbage coleslaw made into fun mini burgers.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Afternoon Tea, barbecue, Celebration food
Cuisine Indian
Servings 12 sliders
Calories 312 kcal

Equipment

  • Digital scales
  • Nonstick frying pan
  • Toothpicks

Ingredients
 
 

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
  • Β½ teaspoon Black pepper powder
  • 50 ml Olive oil
  • 12 Mini burger buns

Coleslaw

  • 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

Instructions
 

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.

Coleslaw

  • 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.

Nutrition

Calories: 312kcal (16%)Carbohydrates: 31g (10%)Protein: 6.5g (13%)Fat: 19g (29%)Saturated Fat: 2.5g (16%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 439mg (19%)Potassium: 176mg (5%)Fiber: 2.5g (10%)Sugar: 5.7g (6%)Vitamin A: 2040IU (41%)Vitamin C: 18mg (22%)Calcium: 89mg (9%)Iron: 1.2mg (7%)

NOTES

Nutritional information is for guidance only, generated by the Spoonacular API.
Nutritional values are for one mini burger: Brioche bun, coleslaw and patty.
Keyword Dairyfree, Diwali food, Kabab, plantbased, Sliders, vegan
Tried this recipe?Please leave a review & rating
Mention @kitchenandotherstories or tag #kitchenandotherstories!

Food Safety

In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Here are some fundamental practices to adopt in the kitchen at home.

  • 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 Β°F (74 Β°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.

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Blog author behind lavender plant
Chef Tripti

Hi! Tripti here. I am a Michelin-trained chef with over 20 years of experience in the industry. My mission is to help you cook fresh, nutritious food with simple recipes that deliver creativity and tasteβ€”food with heart and soul.

More about me β†’

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