Directions:
- Toast the cumin and coriander in a dry skillet until they start to pop, but take care not to burn them.
- Put all ingredients into a big bowl and work it together with your hands, as if you were making a meatloaf. Once it has formed a workable mass, knead it for a few minutes to make the meat smoother.
- Press into small patties, as thin as you can possibly make them. Mine are about five inches across when they're raw, but shrink a lot during cooking. I find pressing between two sheets of cling film (Saran Wrap or similar) helps me get a really fine patty in one piece.
- Fry in a hot skillet in the vegetable oil until browned on both sides.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.11 Kcal (771 kJ) | ||
| Calories from fat | 125.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.99g | 22% | |
|---|---|---|---|
| Cholesterol | 50.36mg | 17% | |
| Sodium | 341.97mg | 14% | |
| Potassium | 255.76mg | 5% | |
| Total Carbs | 1.81g | 1% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 13.68g | 27% | |
| Vitamin C | 27.5mg | 46% | |
| Iron | 1.8mg | 10% | |
| Calcium | 17.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 207.95 Kcal (871 kJ) | ||
| Calories from fat | 142.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.8g | 22% | |
|---|---|---|---|
| Cholesterol | 56.88mg | 17% | |
| Sodium | 386.24mg | 14% | |
| Potassium | 288.87mg | 5% | |
| Total Carbs | 2.04g | 1% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 15.45g | 27% | |
| Vitamin C | 31mg | 46% | |
| Iron | 2.1mg | 10% | |
| Calcium | 20.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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