Chappal Kebab

"These are just absolutely, utterly, mouth-wateringly DELICIOUS. Serve wrapped in pita breads with tziziki sauce, some cucumber slices, and some alfalfa sprouts. The Pakistani doctor I used to work for was surprised to hear me say I cook these; and even more surprised to find my recipe is almost exactly the same as his mother's."
 
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Ready In:
11mins
Ingredients:
10
Yields:
12 small patties (or more)
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ingredients

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directions

  • Toast the cumin and coriander in a dry skillet until they start to pop, but take care not to burn them.
  • Put all ingredients into a big bowl and work it together with your hands, as if you were making a meatloaf. Once it has formed a workable mass, knead it for a few minutes to make the meat smoother.
  • Press into small patties, as thin as you can possibly make them. Mine are about five inches across when they're raw, but shrink a lot during cooking. I find pressing between two sheets of cling film (Saran Wrap or similar) helps me get a really fine patty in one piece.
  • Fry in a hot skillet in the vegetable oil until browned on both sides.

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RECIPE SUBMITTED BY

I love food and cooking, especially discovering new recipes here and trying them out. I also have a handful of my own recipes posted; try one out and let me know how it turns out!
 
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