I crashed and burned the last time I tried it. The Kabab was way too spicy. I had used a combination of boiled potatoes, garlic, onion and chana dal (split peas) along with Shan (a Pakistani brand) Shami Kabab mix. For those of you who haven’t tried it, be careful with the Shan mix. It is very tasty but is high in salt and very hot. You have to experiment with the amount you want to use.
The opportunity presented itself when I was making some Black Bean Chili for dinner. I figured, I may as well try and make Kababs with the leftover Black Beans. So I went off again. This time it was a combination of Black Beans and Potatoes (the recipe is below). The result? A little better. A little more edible, but no cigar. It still doesn’t even come close to what I have in mind. But what I found is that Chana Dal is probably needed, as is Besan (ground Split Peas Flour) for a binder perhaps? Anyway, will need to try some more variations. In the meantime, here is the experimental recipe.
1 Tbsp Oil
½ tsp minced garlic
¼ onion finely chopped (one of the mongo American Yellow Onion, though perhaps Red Onions might be a better choice)
1 medium sized boiled potato
½ cup cooked black beans
½ tsp Shami Kabab Masala (I used the Shan brand) – careful, this is STRONG stuff
1 slice bread (used as a binder, entirely optional)
1. Fry onion in hot oil
2. Add garlic when the onion is starting to brown
3. Saute for 1-2 mins
4. Add black beans and the Shami Kabab Masala and cook for 4-5 mins. Add a little water if the mix is too dry. You want it so you can make patties out of it.
6. Mash with one slice of bread soaked in water and then squeezed to get as much water out as possible.
7 The mixture should be pretty easy to handle at this time.
8. Make four balls and flatten into patties.
9. Heat about 1 Tbsp oil and pan fry the patties.