Servings: 2 – 4
Cooking time 30 minutes
1 box Fry’s Asian Spiced Burger, grated
1 Onion, finely chopped
1 Bunch of dhania (coriander), finely chopped
1 Bunch of shallot (spring onion), finely chopped
2 Green chillies, finely chopped
2 tbsp Pea flour
1/4 cup Water
40 ml Oil
1 tsp Ground ginger and garlic
6 small Tomatoes, grated
1/4 tsp Chilli powder
1/4 tsp Garam masala
20 Curry leaves
3 tbsp Tamarind water, thick paste
Thaw or defrost Asian Spiced Burgers and grate into a medium sized bowl. Add onions, finely chopped dhania, shallot, green chillies, pea flour and water to grated burgers. Mix well to create a thick batter.
Using your hands roll the batter into small balls and set aside for 5 minutes. Heat 30ml of oil in a thick based frying pan for two minutes and fry balls (kebabs). Only turn once to prevent breaking and cook through on low-medium heat. Drain and set aside. Add 10ml of oil to the frying pan and then add ginger and garlic. Fry until golden brown.
Add chilli powder, garam masala, tomatoes, curry leaves and salt. Cover with a lid and allow to cook for 6-7 minutes. Add tamarind water and stir repeatedly. Add in kebabs and allow to simmer for 2 minutes. Garnish with dhania.