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Spicy Cape Kebabs

Tuesday, 28 October 2008

Description

From South Afirica come these delicious kebabs that are deliberately made small so that they fit the appeitizer designation.

Ingredients

At a glance

Cuisine

African

Ingredient

Beef

Cooking Method

Fry

Difficulty

Moderate

Heat Level

Chile

Jalapeño

Meal/Course

Appetizer/Hors d'oeuvre

Side Dish

Serves

1 pound ground beef
1 egg
3 garlic cloves, crushed
1/2 onion, finely chopped
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons dhania (ground coriander)
1 teaspoon ground ginger
2 teaspoons garam masala
1 tablespoon lemon juice
1 to 1 1/2 fresh white bread crumbs
1 small green chile, such as jalapeno, seeds and stems removed
Salt
Vegtable oil, for deep frying

Methods/steps

Place the ground beef in a large bowl and add the egg, garlic, onion, spices, seasoning lemon juice, about 1 cup of the breadcrumbs and the chile.

Using your hands or a wooden spoon, mix the ingredients together until the mixture is firm. If it feels sticky, add more of the breadcrumbs and mix again until firm.

Heat oil in a large heavy pan or deep fat fryer. Shape the mixture into balls or fingers and fry, a few at a time, for 5 minutes or until well browned all over.

Using a slotted spoom, drain the kebabs and then transfer to a plate lined with paper towels. Cook the remaining kebabs in the same way and then serve, if you like, with a spicy dip.

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