Completely delectable kababs that are soft and damp. They taste amazing with a side of greens or tomatoes and onions and some lemon crushed on top! YUM!
Servings Makes :12-15 kababs
Ingredients
500 gm
minced beef, all water crushed out
totally
1
egg, gently beaten
1
egg, gently cooked/mixed with 1 tbsp.
margarine, then cooled
1
finely slashed onion
1 tsp.
cumin powder
1 tsp.
coriander powder
2
green chillies, slashed
1/2 tsp.
red bean stew pieces
(discretionary)
1/4 tsp.
garlic glue
1/4 tsp.
ginger glue
2
medium tomatoes, seeds evacuated then
cleaved
salt to taste
1/2 tsp.
dark pepper powder
2 tbsp.
crisp coriander takes off
2-3 tbsp.
cornmeal, rice flour or breadcrumbs
Instructions
Combine
everything then refrigerate the mixture for 30 minutes. In the event that you
abandon them excessively long, the tomatoes will discharge water and make the
kababs soggy, so they will wind up softening up the oil. You can even shape the
patties and place them on a tray, then put the tray in the cooler for 30
minutes so they solidify. At that point move ahead to broil them
straightforwardly from the freezer...this help keep up their shape. :)
Heat a little non-stick griddle with 2-3 inches of oil, shape the patties level and round. Broil them on high hotness first then bring down the hotness to medium low and keep cooking the kababs until the color is pleasant and dark. Turn them over painstakingly and cook the other side. Make an effort not to swarm the skillet; it will be less demanding to turn in the event that you do 2-3 at a go. Evacuate and empty on kitchen towels. Drizzle some lemon juice on them before serving. Serve with onions, tomatoes and/or a mixed salad
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