4 Serves
108 Mins
In a large mixing bowl, combine the ground beef with ginger-garlic paste, crushed coriander seeds, salt, black pepper, and cornmeal. Mix thoroughly by hand until the mixture becomes sticky.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
19 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
216 mg / 1,250 mgPotassium
427 mg / 4,700 mgSodium
653 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Shape the meat mixture into large, flat patties. Press a thin slice of fresh tomato into the center of each patty.
Heat vegetable oil in a large frying pan over medium-high heat.
Place the patties in the hot oil and fry for about 5-7 minutes per side until deeply browned and cooked through.
Remove the kababs using a slotted spoon and drain on paper towels before serving hot.
16
g25
g32
g
Polish