Chapli kebabs

Popular in Pakistan and Afghanistan, these patties made with beef or lamb are made with a blend of spices and fresh herbs. Enjoy with naan, alongside raita, with a squeeze of lemon

Ingredients

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 500 g beef or lamb mince
• 1 tsp ground black pepper
• 1 tsp chilli flakes
• 2 chillies , finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 medium onion , finely chopped
• 5 spring onions , finely chopped
• 50 g breadcrumbs (around 1 slice of bread)
• 1 large tomato , chopped into small pieces
• 5 g mint , finely chopped
• 5 g coriander , finely chopped
• neutral oil, such as vegetable or sunflower , for shaping and deep-frying
• raita, naan and lemon wedges , to serve (optional)

Steps

1. Heat a small frying pan over a low heat and toast the coriander and cumin seeds for 3 mins until fragrant. Crush gently using a pestle and mortar.
2. Put the mince in a bowl and add the crushed coriander and cumin, black pepper, a good pinch of salt, chilli flakes, fresh chillies, ginger and garlic paste, onion and spring onions, breadcrumbs, tomato, mint and coriander. Mix everything really well until the mixture holds together.
3. Rub some oil on the palm of your hands and roll the mixture into six balls, then flatten into patties.
4. Fill a pan around a third full with oil. Put over a medium-high heat until it reaches 180C, or a cube of bread dropped in browns in 30 seconds.
5. Fry the patties in batches for 4 mins on each side. You want them to be crispy and charred on the outside and just cooked on the inside. Transfer to a plate lined with kitchen paper. Serve with raita, naan and a squeeze of lemon juice, if you like.