Argentine kebab
Info
- Argentina
- Servings: 2 person(s)
- Skill level:
- Preparation: 90min
Opcije
Here you will find one of the most common and most favourite combinations, the combination of meat and potatoes. The shape is different from the one that you expect when you are talking about kebabs, but don't worry about the taste, all your expectation will be fulfilled.
Ingredients:
| 300 g | minced meat |
| 100 ml | sweet cream |
| 1 bunch | parsley leaf |
| 300 g | potatoes |
| 100 ml | mayonnaise |
| 1 bunch | parsley leaf |
| a bit | baking soda |
| 1 clove | garlic |
| 2 com | eggs |
| a bit | pepper |
Preparation of sauce
Pour the mayonnaise in a middle size dish and add the heavy cream.
Add some persley.
Add the minced garlic and put this coating into a refrigerator.
Preparation of mixture for kebabs [/h
Wash the potatoes and boil them unpeeled for 30 minutes.
After they are boiled, leave them to get cool a little and peel them off. Grate the potatoes on the side of a grater with the biggest holes.
Put the potatoes and grinded meat in a bigger dish to enable easier mixing of the ingredients.
Add one egg and one yolk and the other white put aside to be used for a frying in breadcrumbs.
Add a bit of baking soda and the minced parsley.
Add pepper and mix it all well.
[h]Shaping and preparing of kebabs
Split the mixture into six equal parts. Shape every part into a prism. This kebab doesn't have the usual cylindrical shape; its edges are rather sharp.
Leave the shaped kebabs in refrigerator for 30-60 minutes to make the mixture firm.
This shape of kebabs gives a more attractive look to your meal.
Coat the kebabs in breadcrumbs.
Beat the white and spread over the kebabs with it.
Frying
Warm up the oil and fry the kebabs.
Serving
Leave the kebabs to get cool a little and serve them with a sauce.
Pour the mayonnaise in a middle size dish and add the heavy cream.
Add some persley.
Add the minced garlic and put this coating into a refrigerator.
Preparation of mixture for kebabs [/h
Wash the potatoes and boil them unpeeled for 30 minutes.
After they are boiled, leave them to get cool a little and peel them off. Grate the potatoes on the side of a grater with the biggest holes.
Put the potatoes and grinded meat in a bigger dish to enable easier mixing of the ingredients.
Add one egg and one yolk and the other white put aside to be used for a frying in breadcrumbs.
Add a bit of baking soda and the minced parsley.
Add pepper and mix it all well.
[h]Shaping and preparing of kebabs
Split the mixture into six equal parts. Shape every part into a prism. This kebab doesn't have the usual cylindrical shape; its edges are rather sharp.
Leave the shaped kebabs in refrigerator for 30-60 minutes to make the mixture firm.
This shape of kebabs gives a more attractive look to your meal.
Coat the kebabs in breadcrumbs.
Beat the white and spread over the kebabs with it.
Frying
Warm up the oil and fry the kebabs.
Serving
Leave the kebabs to get cool a little and serve them with a sauce.
Bon Appetit!
