Tandoori Rissoles (kebabs)

When you want your meatballs to be more adventurous but don't want a fuss

500 gm lamb/beef/pork/chicken mince
Two-ish handfuls of breadcrumbs
4 medium potatoes, boiled
2 large eggs (if your mixture is too dry, add another egg)
3-4 heaped tbsp Dolly Mumma’s Tandoori Paste
Big handful of chopped coriander
Salt to taste
1-2 cups of coarse semolina (fine will work too, but they don’t get as crispy)
Oil for deep frying

Method:

@dollymummanzI grew up eating kebabs every Sunday! Who knew they wud be so easy 2 make w our Dolly Mumma Tandoori Paste. #indianfood #nzfoodproducts #nzsmallbiz

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1. Peel and fully mash your boiled potatoes.

2. In a large mixing bowl, add in the mince. Then mix in the Tandoori Paste, breadcrumbs, eggs, salt and coriander.

3. On a plate, make large-ish meatballs that should take you about three bites to eat. Empty some semolina into another plate, one cup at a time. Heat up the oil in a saucepan, ready for deep frying.

4. When the oil is hot - you will know this if you add in a pinch of semolina and it comes floating to the surface - the action begins.

5. Roll the rissoles/kebabs into the semolina, and carefully from the side of the pan, pop them into the oil. Your oil must fully cover the top of the rissoles, so that they cook evenly and don’t crack.

6. When your meatballs turn a golden brown, they are done. Serve piping hot with lemon wedges as a main or for brunch or as a fun side-dish.