Mashed Potato Kebabs - Aloo Ke Seekh Kebab

Mashed potato kebabs, here they are!!

Weather is improving again, so it's again time for barbecue. Since my wife is a vegetarian and my son has a strict low-protein diet I often do more experimentation on the barbecue with non-meat then with meat. These kebabs are no exception.

As most of the time it started out as a dish I like. This time I liked to recreate a kofta kebab, a mix of ground beef and lamb with all kind of spices of a skewer. When I started I thought about replacing the ground beef with mashed potato. A little bit of searching and I came across the Aloo Ke Seekh Kebab, a Pakistani kebab based on mashed potato. However, the versions I found were made for (deep)frying, so I changed the recipe a little bit to make it more suitable for the barbecue.

Enjoy!!

Ingredients:

• 500 gr. potato
• 2 tbsp. potato starch
• 1 tsp. chili powder
• 1 tsp. paprika powder
• 1 tsp. cumin powder
• 2 tsp. dried oregano
• 1 tbsp. fresh chopped mint
• pepper & salt to taste

Optional:

• 1/2 egg
• 1/2-1 cup breadcrumbs

This dish is quite easy to make. In only 4 easy steps they are done. Total required time, maybe 35 min.

1. Boil and mash potatoes. Let them cool down a bit before the next step, they don't have to be completely cool.
2. Add the rest of the ingredients to the mashed potatoes and mix well. You should be able to form it easily into a firm ball as shown on the picture.
   • Optional: Also add the egg and breadcrumbs.
3. Form the kebabs with your hands. The use of the kebab skewers it optional, BUT it they won't be kebabs if you don't use them.
   • Make the kebabs about 2-3 cm in thick and as long as you want.
4. Grill the kebabs on both sides until they have a nice grilled look on both sides, about 10-15 minutes total.

Additional info:

The egg will make the mixture 'juicy', but also a bit harder to cook on the grill because it tends to stick to the barbecue a lot. More breadcrumbs will solve that, but it requires too much crumbs to completely get rid of the stickyness. That's why I like to leave out. (That and the strict low-protein diet of my son.)

Eat these kebabs with a nice chutney or a nice tzatziki-like dip with mint. Personally I think it also combines well with the kofta kebab with which I started the idea for this dish. I like them both directly from the grill and cooled down. However most people who had them enjoyed them more while still being hot.

Enjoy!

And.... If you decide to make these, leave an 'I made it' below.