½ kg Chicken Mince1 Slice Brown Bread & 1 Slice White Bread (Soak in ½ cup warm water until mushy then squeeze out excess water)
1 large Onion (Grated)1 Egg1 teaspoon Crushed Garlic1 teaspoon Crushed Green Chilli½ teaspoon White Pepper½ teaspoon Salt or Aromat (a South African Spice)1 teaspoon Jeeru (Cumin) Powder1 teaspoon dhania (coriander) Powder½ teaspoon Baking PowderGreen dhania (coriander) (Chopped)Spring Onions (Chopped)
Process all ingredients together until smooth. Refrigerate for an hour. Oil palms slightly & roll into longish kebabs (not too big as kebabs will rise with the baking powder).
Shallow fry then place into oven proof casserole.
Make a simple lemon-butter sauce with 60g butter, a generous squeeze of lemon juice 1 tablespoon mayonnaise1 tablespoon Garlic sauce1 tablespoon nandos wild herb1 teaspoon sugarChopped spring onions or dhania (coriander) (optional)
Pour over kebabs & place in oven for a few minutes before serving.
Sweet chilli feta potatoes:
Boil whole potatoes untill tender. Leave to cool then peel and cut into chunks. Whisk together some olive oil, salt, crushed black pepper, cayenne pepper and garlic flakes. Pour over potatoes and coat evenly. Grill until potatoes get crispy. Drizzle sweet chilli sauce and crumble feta over. Grill until it sizzles.
2 cups self raising flour 2 teaspoon ghee (Clarified butter)1 teaspoon salt½ teaspoon each of dried parsley and garlic flakes 2 tablespoon sesame seeds
Make a soft dough with Inkomasi. Knead well and leave to rest for 20 minutes. Roll out small rotis and fry on hot tawa until golden on both sides. Brush with a little ghee (Clarified butter).
INFO & TIPS
Freeze kebab for an hour or so after forming. Makes for easier frying.