Cumin Coriander Beef Patties (Kebabs)

“This is from an amazingly beautiful book called "Mangoes & Curry Leaves". These were so good and would definitely be fantastic in a pita with a bit of tzatziki. The recipe below is as it is in the book, but I added a bit more salt and topped off with a bit of lemon or lime juice.”
READY IN:
23mins
SERVES:
4
YIELD:
8 patties
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large bowl, mix the meat, ginger (optional), onion, cumin, coriander, cayenne, salt, yogurt and vinegar. Mix well with your hands, mashing and kneading to blend the flavors and get a smooth texture.
  2. Mix in the coriander leaves or mint leaves.
  3. With wet hands shape and firmly press the meat into eight ovals or rounds 3/4-inch thick.
  4. You can then grill the patties on a lightly oiled rack under medium heat, turning after 5 minute and continuing to cook until done. You can also broil them 5 to 7 inches from heating element turning them occasionally and cooking for about 8 minute or pan fry them 3 to 4 minutes on each side.

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