Grilled chicken - 1/4kg (minced/shredded)
Cooked black-eyed peas - 1cup
Green/spring onions - a few bunches (finely chopped)
Ginger - thumbnail size (minced/crushed)
Garlic - 3pieces (minced/crushed)
Gharam Masala - 1tsp
Turmeric - 1/2tsp (optional)
Red ground pepper - 1tsp
Chicken Masala - 1tsp
Egg - 3pieces
All purpose flour - 1/2cup and 2tbsps
Cumin - 1tsp
Cinnamon - 1/2tsp
Cooking oil - 1litre
Seasoning salt
Method
Part A
- In a large bowl, roughly mush the black-eyed peas (there should be some whole bean pieces so don't mush to pulp).
- Add Gharam Masala and seasoning salt and mix well.
- In another bowl mix the chicken with chicken Masala (I am assuming it has salt from the grilling but if not enough just sprinkle a little).
- Add the chicken to the black-eyed peas as we'll as the rest of the ingredients: green onion, ginger, garlic, turmeric, red ground pepper, 2tbsps flour and one egg.
- Use your hands to mix everything thoroughly ( taste for salt and pepper and make adjustments if needed).
- Set aside .
Part B
- In a wide bowl mix 1/2cup flour with cumin, cinnamon and a little seasoning salt. Set aside.
- In another bowl, break one egg and set aside.
Part C
- Take a sizeable ball of the chicken-black eyed peas mix and mould into a medium sized cylindrical shape. (The thickness should be of choice but just enough to cook well. The final shape is sausage like).
- Coat/roll it on the flour mix and set of a flour dusted surface or tray. (I got seven pieces of kebab).
Part D
- Heat oil on medium heat in a deep frying pan (should not be too hot to avoid burning before well cooked),
- Pick a Kebab and coat it with egg and deep in oil, gently. (I fried up to four pieces at a go to allow spacing and all round cooking).
- Flip often to cook well.
- Remove when lightly browned/well cooked.
- You can serve it at this stage or move to the next stage for a more crispier finish.
Part E
- Crack another egg in a bowl.(you can use the same bowl as before).
- Heat up oil.
- Coat the already cooked kebabs in the egg for a second time.
- Flip/turn to cook it all round.
- The result is a a more crispier, golden looking and delicious kebabs.
- Put on a kitchen napkins/towel to drain excess oil.
Serve as preferred.
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