CUTLETS:

500g chicken
red chillies/laal Marcha
¼ tsp fine jeroo
¼ tsp cloves
¼ tsp cinnamon
½ tsp black pepper
pinch elachi
1 tsp dry dhana
1 tsp salt
250g mash potato
salt, white pepper seasoning

DIPPED IN:
egg
cornflakes crushed
crushed parsley
coarse red chillies
bake for 8-10 min

KEBABS
500 grams chicken mince
1 onion fried
1 onion grated, squeeze water
crushed jeeru
green chillies & garlic
lemon pepper
1tsp baking powder
cut dhania
salt to taste
squeeze 3 tblsp lemon juice
Mix together as for kebaabs, shape & fry in lemon butter

Sauce:
Melt butter, add garlic flakes, sesame seeds, mustard sauce, peri peri sauce, mayo…boil & pour over sheesh, serve with chips & pita.

4 IN 1 CUTLETS
1cup mashed potatoes 1 cup grated cheese
1 cup boiled spaghetti 1 cup cubed chicken

Cook chicken with:
1 tsp ghee.
1 tsp green chillies.
½ tsp ginger garlic.
½ tsp salt. 1 Tblsp lemon juice. Salt n black pepper to taste. Mix all ingredients n form into balls.
Flatten & roll in breadcrumbs. Dip in egg n fry in shallow oil. Freezes well.

SEEKH KEBABS
½ kg chicken fillet(wash and drain)
1 onion
2 slices bread
Salt to taste
½ tsp black pepper
1tsp jeeru (cumin)
1 tblsp crush garlic
2 tblsp ground almonds
2 tablespoon nestle cream
Ground green chillies to taste
Green dhania (coriander)

Sauce
2 tblsp butter
Juice of ½ lemon
2 tblsp mayonnaise

METHOD
Magimix everything together. Form long seekh. Put in a pot with little water and
olive oil and steam.

Sauce method
Boil everything pour sauce over kebabs
Put under hot grill to brown
Serve with roasted sesame potato

Roasted sesame potato
Cut 4 potato into wedge par boil –potatoes that have been boiled
In your Pyrex add 2tblsp olive oil to it add salt and fine red chillies
to taste cut some fresh mint toss potato sprinkle sesame seed
Bake in oven

COURTESY KHATIJA EBRAHIM