Fusion Shaami Kabob
Shaami Kabob. There are many unique ways to make these delightful packages of yumminess. This recipe is a combination of minced meat, mashed potatoes, fried onions and lots of spices. Coated in Panko breadcrumbs and cornmeal, the exterior is equally as tempting as the interior! Relatively easy to prepare, and can be frozen in batches, these Fusion Shaami Kabobs will never fail to impress your guests!
Servings: 8
Ingredients
- 2.2 lb beef mince *rinsed and completely drained
- 2 medium potatoes *boiled, peeled and mashed
- 1 cup fried onions *blend into smooth paste with 1-2 tsp water
- 1 cup fresh coriander leaves *rinsed, stemmed and chopped
- 1/2 cup fresh mint leaves *rinsed, stemmed and chopped
- 1 tsp fresh ginger paste
- 1 tsp fresh garlic paste
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp crushed red pepper flakes
- 1 tsp Kashmiri Lal Mirch powder
- 1 jalapeno *deseeded and finely chopped
- 3 tbsp lemon juice *freshly squeezed
- 1 tsp Kosher salt *or to taste
- Sunflower oil *as needed for shallow frying
Instructions
- After properly rinsing and draining the minced beef in a fine colander or sieve, place under a bowl to remove all excess water and pat dry. I usually leave the washed meat in a sieve and leave in refrigerator for 2-3 hours to ensure all excess water is removed.
- Place minced meat in a large glass mixing bowl. Add all the ingredients to the minced meat, included the mashed potatoes (2 medium potatoes boiled, peeled and mashed), freshly chopped coriander and mint leaves, the spices, Kosher salt, garlic and ginger pastes, fried onion paste and freshly squeezed lemon juice. Mix very well to combine all ingredients. It will smell so delicious at this point that you may be tempted to take a bite (don't!). Cover with saran wrap or lid and place in fridge for at least 12 hours (overnight is best).
- Remove marinated meat mixture about 20 minutes before frying. Grease your hands with a little oil and form meat patties of the marinated meat (a small handful for each patty) and place on an aluminum foil lined baking tray. Once patties are formed, place in fridge for about 30-45 minutes to cool.
- In a wide dish/container place 1 cup Panko breadcrumbs and 1/2 cup cornmeal and mix to combine. In another container, beat 2 eggs with 1-2 tsp of water. Preheat a large skillet or frying pain on medium high heat and add enough Sunflower oil for shallow frying purposes.
- Remove cooled patties from fridge, thoroughly coat first in the breadcrumbs/cornmeal mixture, removing any excess, and then place in egg mixture to evenly coat, again removing any excess.
- Place patties in the heated Sunflower oil (about 4-5 at a time, depending on size of skillet) for about 3-4 minutes (on medium high heat, being careful not to burn). Now turn heat to medium low and continue frying for an additional 3-4 minutes. Then carefully turn/flip each Shaami Kabob, cover the skillet and continue to fry (now the other side), on medium low heat for an additional 7-8 minutes until done and evenly cooked through. *We are looking for a golden brown final color so please be careful with heat settings. The goal is to ensure the Shaami Kabobs are cooked properly and the crust becomes crispy but does not burn!
- Remove patties with a slotted spatula onto a paper towel lined tray so all excess oil is absorbed. Place Shaami Kabobs on serving platter and enjoy! Nosh Farma'aiye!