From South Afirica come these delicious kebabs that are deliberately made small so that they fit the appeitizer designation.
- 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
- Vegtable oil, for deep frying
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.