astra-sites
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action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114You know those days when you take something out of the freezer and put it in the fridge because you\u2019re planning on making it the next day\u2026and the next day arrives and you don\u2019t feel like eating it anymore? Well that\u2019s how this dish came about. I had bought a pack of Woolies Spicy burgers with the intention of having bunless burgers (coz 2017 goals) but my lettuce was looking rather sad and I really didn\u2019t feel like it to be honest. Then I thought burger patties are essentially just flavoured mince so why not use it like that?<\/p>\n
See below for what transpired in my kitchen.<\/p><\/blockquote>\n
<\/p>\n
Seekh Kebab:<\/u><\/p>\n
\n
- 4 x spicy beef burger patties (use lamb if you prefer, I went with what I had)<\/li>\n
- \u00bd onion, finely chopped or magimixed<\/li>\n
- Handful of mint<\/li>\n
- Handful of coriander<\/li>\n
- 1 tsp Ground cumin<\/li>\n
- 1 tsp Ground coriander<\/li>\n<\/ul>\n
\n
- Take the patties and mush them together with your hands.<\/li>\n
- In a magimix, process the onions, mint, coriander, ground cumin and ground coriander.<\/li>\n
- Then add the onion mixture to the \u201cmince\u201d and magimix until combined.<\/li>\n
- Lightly oil your hands and a plate and take some mince mixture and roll into a sausage shape. Make sure it is even in thickness.<\/li>\n
- Place the seekh kebabs in a smoking hot pan. I did this to get the charred marks. The fat in the mince mixture and the oil you used to roll them into shape will be enough so that it does not stick. Once they are nicely browned on either side, pour a little bit of water into the pan and cover with a lid. The steam will help to cook the seekh kebabs quickly so they remain juicy.<\/li>\n<\/ol>\n
Tortilla\/Naan\/Pita: <\/u><\/p>\n