Kashmiri Plant Kebabs

These patties are great served with bread, chutney and salad.

Serves - 10 Heat 3 (1-5)

Rating - 4 (1-5)

Prep Time 10 Minutes Cooking Time 10 Minutes

Ingredients

500 g Plant-base Mince

1 Egg

1 Slice of White Bread, reduced to breadcrumbs

½ tsp Turmeric

½ tsp Chilli Powder

1 tsp Ground Cumin

1 tsp Water

Salt, to taste

2 tbsp Natural Yogurt

4 Cardamom Pods, seeds only

16 Cardamom Pods, seeds only

8 Cloves

1 cm Cinnamon

4 tbsp Vegetable Oil

Method

Place all of the ingredients except the oil into a mixing bowl and mix together until well combined.

Divide the mixture into small portions and using your hands roll each portion into a ball then flatten into a patty.

Heat one and a half tablespoons of the oil in a frying pan over a medium heat.

Add half of the kebab patties and fry for 3-4 minutes on each side or until golden-brown on all sides and cooked though the middle.

Remove the kebab patties from the oil using a slotted spoon and set aside to drain on kitchen paper.

Repeat the process with the remaining kebab patties.

Serve the kebabs with a nice relish or chutney