This Kabab is not only delicious but very succulent too. It is ideal to serve at cocktail & kitty parties. You can mould, freeze & grill/fry these kababs even at short notice. It is excellent in lunch boxes as well as a picnic lunch. They are wonderful as an anytime snack. Try this awesome Kheema Pudina Kabab… it's worth the effort! 😀
- 250 gms. Mutton Mince (Kheema)
- 1 Potato (boiled & mashed)
- 1 med. Onion (finely chopped)
- 1 Egg (lightly beaten)
- ½ tsp. fresh Green Chilli paste
- 1 tsp. fresh Ginger-Garlic paste
- 1 tsp. Coriander Seeds (finely crushed)
- 1 tsp. Cumin Seeds (finely crushed)
- ½ tsp. Red Chilli pwd.
- ½ tsp. Turmeric pwd.
- ½ tsp. Garam Masala pwd.
- 1 tbsp. Mint Leaves (finely chopped)
- 1 tbsp. Coriander Leaves (finely chopped)
- Salt to taste
- Vegetable Oil for frying
- Thick Mint Stalks without leaves (depending upon the number of kababs)
- Thick Mint Stalks with Leaves (depending upon the number of kababs)
In a sufficiently large bowl, mix together all the above ingredients except oil.
Cover the bowl with a lid or cling film/foil & place in the fridge to marinate for about 2-3 hrs. or preferably overnight.
Shape into oblong kababs as shown in the picture.
Insert a mint stalk without leaves into each kabab & place on a lightly greased tray.
Make sure they are a few inches apart so that they do not stick to each other.
Place the tray in the fridge for about 10 mins. or until quite chill.
Meanwhile, heat a non-stick frying pan or a grill pan.
Shallow fry or grill the kababs on all sides until cooked & lightly golden.
Place on absorbent paper.
Remove the mint stalks & replace with mint stalks with leaves.
Serve on a platter with lime wedges, sliced raw onions, mint leaves & your favorite chutney or sauce/ketchup along with your favorite Indian bread.