Categories: Middle Eastern
Ingredients
- 12 oz. white potatoes, peeled and cut into 1-inch pieces
- 2 tsp canola oil plus 2 tbsp., divided
- 1 small onion, finely chopped
- 1 lb. ground beef
- 1 large egg, beaten
- 1 medium red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all purpose flour
- 2 tsp garam masala
- 2 tsp black pepper
- 1 1/2 tsp ground coriander
- 1 tsp ground ginger
- 3/4 tsp kosher salt
- Fresh cilantro and/or fresh mint for garnish
Directions
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Add 1 inch of water to a medium saucepan fitted with a steamer basket. Bring to a boil over high heat. Add potatoes, cover and steam until tender, about 20 minutes. Remove the potatoes, drain the water, then return the potatoes to the pan. Cook, shaking, until they’re dry, about 2 minutes. Transfer to a large bowl and lightly mash with a potato masher. Let cool for 10 minutes.
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Meanwhile, heat 2 tsp oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until very tender, 4-6 minutes. (Reduce heat, if necessary, to prevent burning.) Transfer to the bowl with the potatoes. Add beef, egg, bell pepper, garlic, flour, garam masala, pepper, coriander, ginger and salt. Mix with your hands until well combined.
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Preheat oven to 400. Line a baking sheet with foil.
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To make each kebab, use wet hands to roll 1/4 cup beef mixture into a 4-inch long log, pressing firmly so the kebab holds its shape and gently pinching the ends to form a compact torpedo. Repeat to make 15 kebabs.
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Wash and dry the skillet. Heat the remaining 2 tbsp. oil in the skillet over medium heat. Cook half of the kebabs, without letting them touch, until lightly browned and crispy, 1 to 3 minutes per side. Transfer to the prepared pan. Repeat with the remaining kebabs. Bake until cooked through, 8-10 minutes. Garnish with cilantro and/or mint.