Zutaten für Bangladeshi Potato Kebabs
- 1 lb mashed potatoes
- 1/2 cup chopped onions, 1 sliced onion (for garnish)
- 1/2 cup chopped fresh tomatoes
- 2-3 chopped green chilies
- 1 tbsp coriander powder
- 1 tsp black pepper powder
- 4 tbsp oil (total)
- 1 tsp salt
- 2 tbsp cornstarch
- 2 eggs (total)
- 1 tsp red chili powder
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1 sliced cucumber (for garnish)
- 1 sliced carrot (for garnish)
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Zubereitung von Bangladeshi Potato Kebabs
- Boil 1 lb potatoes until tender. Mash thoroughly.
- In a large bowl, combine the mashed potatoes with 1/2 cup chopped onion, 1/2 cup chopped tomato, 2-3 chopped green chilies (adjust to your spice preference), 1 tbsp coriander powder, 1 tsp black pepper, 2 tbsp oil, 1 tsp salt, 2 tbsp cornstarch, 1 egg, and 1 tsp red chili powder.
- Mix all ingredients thoroughly with your hands until well combined.
- In a separate bowl, beat 1 egg.
- In a shallow dish, combine 1/2 cup breadcrumbs and 1/4 cup all-purpose flour.
- Shape the potato mixture into small, flat patties (about 2 inches in diameter).
- Dip each patty in the beaten egg, then dredge in the breadcrumb mixture, ensuring it's fully coated.
- Heat 2 tbsp oil in a large skillet over medium heat.
- Carefully place the kebabs in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the kebabs from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Garnish with sliced cucumber, carrot, and onion. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
13g
Fat
14g
Carbs
13g
