1 hr 5 minGrills & kebabsTimes are estimates, including soaking or resting where shown.
Chapli Kabab
Wide, crisp-edged patties full of herbs and spice.
Prep20 min
Cook15 min
Soak / rest20 min
Total55 min
Let’s get cooking.
- 01
Finely chop onion and squeeze out moisture. Deseed and finely chop tomato. Mix with mince, egg, cornmeal, chopped herbs, minced ginger and garlic, spices and salt. Chill 20 minutes.
- 02
Divide into 8 wide patties about 1 cm thick. Heat oil in a heavy frying pan over medium heat. Cook in batches without crowding.
- 03
Fry 5–6 minutes per side until browned and the centre reaches 71°C. Drain briefly on kitchen paper and serve hot.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Egg
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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