Dal Kababs

• 1 cup brown lentils, uncooked
• 1-1/2 cups Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1 slice white bread, cut into 1/2-inch pieces
• 1 cup mashed potatoes, cooled
• 1/2 cup finely chopped red onions
• 1/4 cup finely chopped fresh coriander (cilantro)
• 1/4 cup finely chopped red peppers
• 2 tsp. each garam masala, ground cumin
• 1 tsp. red chili powder or cayenne pepper

1. Bring 4 cups water to boil in large saucepan.
2. Meanwhile, place lentils in medium bowl.
3. Add enough cold water to cover.
4. Let stand 10 min.
5. ; drain.
6. Add lentils to boiling water; return to boil.
7. Simmer on medium heat 20 min.
8. or until lentils are very soft and mushy; drain.
9. Place lentils in deep bowl; mash until smooth.
10. Add remaining ingredients, mix well.
11. Shape into 12 balls, using about 1/3 cup for each; flatten slightly.
12. Add, in batches, to large skillet sprayed with cooking spray; cook on medium-low heat 12 to 14 min.
13. or until crisp and golden brown on both sides, carefully turning after 7 min.
14. Repeat with remaining kababs.

brown lentils, barrel, white bread, mashed potatoes, red onions, fresh coriander, red peppers, garam masala, red chili powder

Taken from www.kraftrecipes.com/recipes/dal-kababs-148067.aspx (may not work)