Parsi Meat Kebab
Parsee Kebab
Banoo Petit
Note from Banoo: This is my mums recipe. She used to make it for Sunday lunch when we were growing up in Bombay (Mumbai). She served it with Dhansak, Boiled Rice and Kachumbar Salad. They are very popular as snacks in Parsees and often served with drinks. When made into flat burger or cutlet shape, they can be used as a sandwich filling. They can be made in advance and frozen. Makes approximately 20.
Also see Chicken Dhansak and Meat Dhansak.
Edited August 2016
Ingredients
500 gm. mince meat
1 large potato (around 200 gm), boiled, peeled and mashed
2 cloves of garlic, peeled
1/2 inch piece of ginger, peeled
2 green chillies (adjust to taste)
1/4 tsp. turmeric powder or haldi
1 level tsp. chilli powder (adjust to taste)
1 level tsp. Garam Masala
2 tbsp. chopped coriander leaves, fresh
Salt to taste
Oil for pan frying or deep frying, if you wish
For coating:
2-3 slices of white bread, made into crumbs (grind bread in a food processor for a few minutes). You can use ready-made bread crumbs too.
2 standard size eggs, beaten until frothy.
Instructions
Grind ginger, garlic and green chillies together in a food processor or grate very finely.
Mix everything, except oil, egg and bread crumbs. Keep aside. You can leave it in the fridge for a few hours for the flavours to mix.
Heat oil in a frying pan, wok if you want to deep fry.
Make the meat mix into balls, flatten into cutlets/burgers shapes.
Roll in bread crumbs first. DO NOT DIP IN EGG FIRST.
Now dip in egg. The idea is to have an egg coating on the kebab.
Place in the frying pan and fry on both side on medium heat, until the meat is cooked through and kebabs are golden brown in colour. You can deep fry these kebabs.
Serve hot, with Green Mango Chutney and a slice of fresh lemon or lime.
Notes
They can be made in advance, kept in the fridge or frozen. Before serving, defrost fully, reheat in an oven and serve hot.
