Growing up these kababs were one of the staple dishes made in our house. My mom would always ask me to help her with these as she made them in large batches. She would never let me go close to the stove but always involved me in shaping and handling food like this. There would always be a large batch of them leftover afterwards. These store in the fridge really well, I would suggest storing them in the freezer after you’ve fried them in oil.
- Canned Tuna in Water – 4 cans
- Russet or golden potatoes – 4 to 5 medium-sized
- Garlic paste – 1 Tbsp
- Turmeric powder – 1 tsp
- Cumin powder – 1 tsp
- Cayenne powder – 1 tsp
- Coriander powder – 1 tsp
- Ground black pepper – 2 tsp
- Salt – To taste
- Green chillies – 1 Tbsp
- Onions (thinly sliced) – 1 cup
- Cilantro – 1/4 cup
- Oil – as needed
- Firstly, peel and boil the potatoes cutting them in halves. On a separate bowl cool the potatoes and smash them.
- Drain the water out of the canned Tuna and saute it in about 4 tablespoons of oil. Add garlic paste and saute for another minute. Mix in turmeric, cumin, cayenne, coriander, ground black pepper, and cumin powder. Cook it in the oil for 10 minutes.
- On a separate bowl pour the mixture and let it cool. Add salt, egg, green chillies, onions, cilantro, and the mashed potatoes. Mix everything well so that it is homogenous.
- Make them into a round-shaped patty according to your preference ( i.e. big, small, thickness). In a deep set saucepan, deep fry the patties in medium heat oil, making sure that both sides are cooked equally.
- Serve with rice or by themselves as appetizers.
To get into the spirit of the world cup soccer game this year. I tried to make this appetizer. I learned of it from a Facebook post made by Tashfee at the time. She invited people to go over and have this appetizer if Brazil won that round. Being that we live thousands of miles apart, I couldn’t possibly go over and have a quick bite at her place. So I decided to make my own Coxinha – Brazilian street food. I am happy to say that they turned out to be quiet tasty.
- Olive oil- 1 Tbs
- Garlic cloves minced – 4
- White onion diced – 1
- Chicken cooked and shredded- 2 cups
- Paprika or cayenne pepper- 1/2 tsp
- salt- to taste
- Cream cheese- 4 oz
- Fresh parsley chopped- 3 Tbsp
- Whole milk- 2 cups
- All-purpose flour- 2 cups
- Panko breadcrumbs – 2 cups
- Oil, for frying
- In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
- Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
- In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
- Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
- Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.
- While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
- Drain on a towel, or wire rack and serve immediately.