Roughly chop the onions, ginger, green chilies and coriander. Set aside.
In a food processor, add beef and lentils mixture and pulse till the beef is shredded. If you pulse too much, the mixture will become pasty so be careful. Remove and set aside in a bowl.
In the same food processor add the roughly chopped green masala and pulse for a few seconds till finely diced.
Add to the beef mixture and mix through. Taste and adjust seasonings, if required at this point.
Add the egg and bread crumbs (if using) to the beef mixture. If mixture is too wet, add more breadcrumbs and/or flour.
Shape into round patties, and set aside on a tray. This recipe will make about 20 - 24 shami kebab, so it's best to freeze them if you are not eating them right away.
To fry the shami kebab heat oil in a frying pan. Cook for 2 - 3 minutes each side till golden brown. Turn the shami kebab only when they are brown on one side, else they can break apart.
Enjoy hot with chai, with roti, chawal or in a sandwich.