Potato Kebab fi Har

Smoky flavoured delicious Potato Kebabs, cooked on the stove top.

The Recipe Intro↓ has more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

USA Potatoes or similar (about 3/4kg)		5 large
Garlic, finely minced		1 1/2 Tbsp
Kabsa spice mix (see notes for my recipe)		1 Tbsp  (5 gm)
Chicken bouillon/ stock cube (knorr)		1
Chilli powder		1/2 Tbsp
Turmeric powder		1/4 Tbsp
Green Capsicum/ bell pepper, diced		1/2 cup
Fresh coriander, chopped		1/4 cup
Grated Mozarella		1/2 cup
Egg (Make egg wash by whisking with 2 Tbsp water)		1
Minimal sunflower oil		As needed

Method:

1. Scrub the potatoes and rinse. Make a light incision all around the centre of the potato skin. Add to a pressure cooker and cook for 6-7 steam whistles.
2. Cool and open the cooker and easily peel away the skin. The potatoes should be soft enough that they mash very easily. The reason we cook the potatoes, in the skin is to prevent water-logged potatoes, that will make it harder to shape the kebabs properly. They will also absorb oo much oil in the frying stage.
3. Cut the potatoes up roughly into wedges and set aside.
4. Heat enough oil in a pan to saute the potatoes. Add the minced garlic and saute till just changing color.
5. Add the potatoes and mix through thoroughly. Also, start mashing the potatoes as you mix them. This gives the potato a lovely garlic flavour. Use as little oil as possible. Too much oil makes the kebabs harder to shape as well, and they will be greasy. If you did add too much oil, just put the mixture in a strainer after sauteeing for a while to remove excessive oil.
6. Add the chicken stock cube, kabsa spice mix(1Tbsp), chilli powder(1/2Tbsp) and turmeric powder(1/4Tbsp). Stir all ingredients into the potatoes as you keep mashing them in the process.
7. Move the mashed potato to the side of the pan. Add very little oil to the pan and saute the diced capsicum in it till nicely softened. Add the chopped fresh coriander to this and mix it all in with the mashed potato on the side of the pan now.
8. Taste and add a little salt as required. The stock cube already is salty – only add a little more as needed.
9. Remove the fried potato mash to a plate to cool off slightly and add the grated cheese all over it.
10. Shape into small kebabs adding, incorporating a little cheese in each.
11. Heat minimal oil in the pan to pan fry the kebabs. Dip the kebabs into egg wash one at a time as you lay them into the pan.
12. Fry both sides, till golden and set. Also, fry the narrow edges.  Place the fried kebabs onto kitchen paper to absorb all excess oil.
13. Place the fried kebabs on the stove-top grill pan as shown in the video, to smoke the kebabs. Do this in batches. Smoke and get some flames on the kebabs for 2 minutes per batch. No need to flip over the kebabs.
14. If you do not have the grill pan you can get the same effect by using an old aluminium pan with slits made in it and a grill mesh placed on top.
15. Serve the Potato Kebab fi Har with Garlic sauce!

Potato Kebab fi Har

Notes:

• Use less oil in the frying stage, and if you have added too much leave the fried potato mash in a strainer for a while to remove excess before shaping the kebabs.
• Kabsa Spice Mix is used in this recipe.

 

Key Ingredients: Potato, Garlic, Spice-blend, Green Capsicum(Bell pepper), Chopped Coriander (Cilantro), Chicken Stock Cube, Salt, Oil.

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