Seekh Kebab Pattiesby Leena Kohli (@leenakohli)
One of my all-time favourites is homemade Seekh Kebab Patties, made by my son-in-law. These small, flat patties are bursting with the bold and fragrant flavours of ginger, garlic, and traditional Indian spices. They're easy to make and mouth-wateringly delicious, making them perfect for serving as a party appetiser or enjoying as a midweek treat. Give it a try and savour the flavour of these tasty Kebabs! Once you try this recipe, you'll want to make it again.
- 500gChicken Mince
- 1medium-sized Onion (chopped)
- 2Bullet Green Chillies (chopped)
- 1tbspGinger Garlic paste
- 3tbspSeekh Kebab Masala
- 1Egg (optional)
- Handful of Green Coriander (chopped)
For Shallow frying
Combine the chicken mince, onion, green chillies, garlic ginger paste, oil, seekh kebab masala, salt, egg (if adding), and green coriander in a large mixing bowl. Mix well to combine.
After mixing the chicken mince, wet your hands with water and shape the mixture into small, flat patties. Refrigerate the chicken patties for 15-20 minutes to allow the flavours to blend and the mixture to firm up before cooking.
Heat oil in a large non-stick pan over medium heat.
Once the oil is hot, add the patties to the pan, making sure not to overcrowd the pan.
Cook the patties for 5-7 minutes on both sides or until they are evenly browned and cooked through.
Once the patties are cooked, transfer them to a plate lined with a paper towel to remove excess oil.
Serve the seekh kebab cutlets with a side salad, green chutney or any dipping sauce you like.
Tips & Tricks
Ensure the oil is hot enough before adding the kebabs to prevent them from sticking or burning.
You can also shape the marinated chicken into elongated kebab shapes.
The number of servings for this recipe may vary depending on the portion size served.
This recipe yields around 12 patties, but you can adjust the size of the patties as desired. Smaller patties will cook faster and may require less time in the pan, so adjust the cooking time accordingly.
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