Pakistani Punjabi, Sindhi & Pashtun
Egg Kebabs
Besan, green chilies and mint simmered on the stove, with a kick of chilli for Pakistani kebabs. Finish with onion rings and mint.
30 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- medium
- 1
Grate the hard boiled eggs finely. Combine with all other ingredients except oil. Mix well and knead into smooth dough.
- 2
Divide mixture into 10-12 equal portions. Shape each portion into medallions (flat round cutlets) and keep aside.
- 3
Heat oil in kadai/pan and fry kebabs, a few at a time, until crisp and golden brown. Serve hot, garnished with onion rings and mint.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
