Korean bibimbap
Use up your leftovers in a Korean bibimbap meaning 'mixed rice'. Switch up the veg with whatever you've got in the fridge, then serve over rice with a fried egg and dress in a sweet, spicy gochujang sauce
Chapli kebabs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 500g beef or lamb mince
- 1 tsp ground black pepper
- 1 tsp chilli flakes
- 2 chilliesfinely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 medium onionfinely chopped
- 5 spring onionsfinely chopped
- 50g breadcrumbs(around 1 slice of bread)
- 1 large tomatochopped into small pieces
- 5g mintfinely chopped
- 5g corianderfinely chopped
- neutral oil, such as vegetable or sunflowerfor shaping and deep-frying
- raita, naan and lemon wedgesto serve (optional)
Nutrition: Per serving
- kcal312
- fat22g
- saturates6g
- carbs8g
- sugars3g
- fibre2g
- protein18g
- salt0.38g
Method
step 1
Heat a small frying pan over a low heat and toast the coriander and cumin seeds for 3 mins until fragrant. Crush gently using a pestle and mortar.
step 2
Put the mince in a bowl and add the crushed coriander and cumin, black pepper, a good pinch of salt, chilli flakes, fresh chillies, ginger and garlic paste, onion and spring onions, breadcrumbs, tomato, mint and coriander. Mix everything really well until the mixture holds together.
step 3
Rub some oil on the palm of your hands and roll the mixture into six balls, then flatten into patties.
step 4
Fill a pan around a third full with oil. Put over a medium-high heat until it reaches 180C, or a cube of bread dropped in browns in 30 seconds.
step 5
Fry the patties in batches for 4 mins on each side. You want them to be crispy and charred on the outside and just cooked on the inside. Transfer to a plate lined with kitchen paper. Serve with raita, naan and a squeeze of lemon juice, if you like.
