Chicken Potato Kabab
Submitted by happyzhangbo
Crispy Pakistani chicken potato kababs with green chilies and fresh coriander, coated in breadcrumbs and pan-fried golden. Serve hot with chutney for a street-food experience at home.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minThese kababs are the kind of thing you find at roadside stalls across Pakistan, and now they’re in your kitchen.
Boiled chicken gets chopped fine and mixed with mashed potatoes, crushed green chilies, and a handful of fresh coriander leaves.
Shape them into patties, dip in beaten egg, coat in breadcrumbs, and fry until the outside is shatteringly crispy while the inside stays soft and spiced.
Serve them hot with a tangy tamarind chutney or a squeeze of ketchup, and watch them vanish from the plate.
Chef Tips
- Chop the chicken very fine with a sharp knife rather than shredding it. You want small, even pieces that bind well with the potato.
- Make sure the mashed potatoes are dry, not wet or creamy. Excess moisture makes the kababs fall apart in the pan.
- Fry on low to medium heat, not high. Patience gives you an evenly golden crust without burning the breadcrumbs.
- Adjust the green chilies to your heat tolerance. Three gives a nice kick, but start with one if you’re feeding kids.
Ingredients
Directions
Put chicken, soy sauce, water, salt and black pepper in a saucepan.
Cover and cook over medium heat for about 20 to 25 minutes until the chicken is tender.
Remove chicken and keep aside to cool slightly.
Discard any left over water in the saucepan.
Remove bones from chicken and chop with a sharp knife.
Mash potatoes with a potato masher or fork.
In a large bowl place together, mashed potato, chopped chicken, green chilies and coriander leaves and mix well.
Make round or oval shaped Kababs with 2 tablespoons of chicken mixture.
Dip kebabs first in beaten egg then coat the both sides with bread crumbs.
Place a heavy based frying pan over medium heat and add enough oil to cover the surface by 1\2 inch.
Reduce heat to low and fry 3 to 4 kababs at a time to a crisp golden color, turning them once.
Serve hot with tomato sauce or chutney.
Comments
