Resha Kababs (Shredded Beef & Potato Patties)

I was debating whether or not to post this recipe because it uses packets of premixed masalas as opposed to making a blend of spices on my own.  I decided to post it though because it’s a recipe that I’ve been using for about 7 years now and I love making these and freezing them to keep handy for unexpected guests.  All you have to do is pop a patty out of the freezer, coat in beaten eggs and shallow fry.  They taste great served with tamarind chutney and mint chutney.

I’m sorry that I don’t have a picture of the finished- fried pattie but every time I make them they end up getting eaten before I rememebr to take a photo.

Mix the boiled potatoes with the cooked meat.

Form into same-sized patties which can then be frozen at this stage.

Ingredients:
1 kg boneless meat (beef or lamb)
1 kg potatoes
1 packet of bihari kebab masala
2 tbsp of chapli kebab masala
1 tsp of crushed black peper

Method:

1. Mix the meat along with all the spices together in a pot, add 2 cups of water and cover and cook on low heat until the meat is very tender and falls apart easily.  Stir it occasionally and check that there’s still some water and that it’s not burning or sticking to the bottom of the pot.
2. In a separate pot bring the potatoes to a boil, drain and let cool before peeling.
3. Mash the potatoes roughly.  Shred the meat with a fork and mix with the mashed potatoes.
4. Form into patties and coat with a beaten egg before shallow frying.

You can freeze the patties before shallow frying in plastic zip top bags (don’t pile them on top of one another inside of one bag because they will stick together).  When you want to use the frozen patties pull them out of the freezer, coat with beaten eggs and shallow fry on medium heat.