Ingredients

 

Potato – 4 large
Tuna – 3 medium cans
Onion (finely chopped) – 1
Jalapeño (finely chopped) – 2
Flour – as needed

Red pepper – 1/2 tsp
Salt – as needed
Black Pepper – 1/4 tsp
Egg (beaten) – 1
Ginger, garlic powder – as needed

 

Method

 

Tuna-Potato KebabBoil potatoes in a cattle. While boiling, drain water from tuna cans and mix with the spices, salt, and black pepper. After the potatoes get boiled properly, peel off the skins and mix them finely with tuna. You may adjust the amount of tuna or potatoes. Mix beaten egg until the mix is good enough to make smooth round shape kebabs.

Make bite size circular shape kebabs and fill inside with finely chopped onion and jalapeño (or kacha morich). Add little bit flour before frying the kebabs in a deep frying pan. Keep heat at medium and deep fry until the color becomes reddish brown. Serve hot with ketchup. 

This kebab tastes like beef kebab and easier to prepare. If you want to make beef kebab, follow similar processes, but add beef kima & daal paste mix, instead of potato and tuna mix.

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