Chapli Kebab Inspired Veggie Burgers
Chapli Kebab Inspired Veggie Burgers, offer a flavourful and hearty spin on the traditional Chapli Kebab, a beloved meat dish from the Pashtun regions of Pakistan and Afghanistan. These kebabs, typically known for their bold spices and crispy texture, are given a twist by incorporating vegetables like onions, peppers, carrots, and sometimes sweetcorn into the meat mix.
Ingredients
- 500 g ground beef lamb or chicken, preferably with 20% fat
- 1 medium onion grated or very finely chopped
- 1-2 tsp salt to taste
- 1 tsp ginger powder
- 1 tsp red chilli flakes or powder to taste optional
- 1/4 tsp ground black pepper
- 1 tbsp crushed coriander seeds
- 1 tbsp crushed cumin seeds
- ¼ tsp carom seeds – ajwain optional
- 1 tbsp crushed dried pomegranate seeds optional
- 3 tbsp corn flour or gram flour
- 2 30 g green onions, finely chopped
- 2 green chilli peppers finely chopped
- 1 red or yellow bell pepper grated
- 1 carrot grated
- 2 garlic cloves finely chopped, crushed or grated
- 1/2 cup fresh coriander leaves finely chopped
- 1 egg whisked
- 1 firm tomato deseeded and grated
- Oil for shallow frying
Instructions
- In a medium bowl, add the ground beef with all the ingredients and knead for 3-4 minutes, until you begin to see a lacy, stringy texture of the meat. Use gloves if using green chilli, as it may sting. If the mixture feels too sloppy or sticky add a little more flour until it's comfortable to mould and shape in your hand.
- Using oiled hands, take around 1/4 cup of the meat and form into a round shape.
- Use your hands to shape the patties until they’re about 4 inches in diameter and not too thick. Then place them on the hot pan.
- Heat a cast iron skillet over high heat. Add enough oil to generously cover the bottom of the skillet.
- To test a piece for taste, place a piece of the beef mixture on the pan to cook, turning it over as needed. Taste and adjust salt and seasoning if desired.
- Use a spoon or small spatula to flatten and spread the kebabs. Fry for about 2 minutes on each side, using your spatula or a spoon to push oil on top of the kabab to cook. Do not overcook. You want it crispy and charred on the outside and just cooked on the inside.
- Flip over by lifting the kabab using a large spatula and a small spatula to hold it in place. (This prevents the oil from splashing on you).
- Transfer to a paper towel-lined plate. Fry the remaining kababs, replacing the oil if it starts to darken.
- Serve hot with some fresh naan, dip and your favourite salad.
