Medel
Chapli kebabs
Populära i Pakistan och Afghanistan, dessa patties gjorda med nötkött eller lamm är gjorda med en blandning av kryddor och färska örter. Njut med naan, bredvid raita, med en kram av citron
⏱️50 min
🍽️6 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Heat a small frying pan over a low heat and toast the coriander and cumin seeds for 3 mins until fragrant. Crush gently using a pestle and mortar.
- 2Put the mince in a bowl and add the crushed coriander and cumin, black pepper, a good pinch of salt, chilli flakes, fresh chillies, ginger and garlic paste, onion and spring onions, breadcrumbs, tomato, mint and coriander. Mix everything really well until the mixture holds together.
- 3Rub some oil on the palm of your hands and roll the mixture into six balls, then flatten into patties.
- 4Fill a pan around a third full with oil. Put over a medium-high heat until it reaches 180C, or a cube of bread dropped in browns in 30 seconds.
- 5Fry the patties in batches for 4 mins on each side. You want them to be crispy and charred on the outside and just cooked on the inside. Transfer to a plate lined with kitchen paper. Serve with raita, naan and a squeeze of lemon juice, if you like.