450g/1lb minced beef

4 tsp rice flour

1 tbsp whole coriander seeds

2-3 red chilies

¾ tsp salt, or to taste

¾ tsp whole cumin seeds

1 tbsp chopped chives

4 tbsp fresh coriander, coarsely chopped

6 tomatoes, cut into quarters

vegetable oil

To serve

fresh coriander leaves


Place the beef in a bowl. Put the rice flour in the bowl with the beef. Crush or grind the coriander seeds in a mortar and pestle or in a clean coffee grinder. Add to the bowl with the beef.

Finely chop the chilles and add to the bowl. Add the salt, cumin, chopped coriander, chives and tomatoes. Mix well and form mixture into six patties about 1cm/½in thick.

Put the oil, enough to come to a depth of 3mm/¼in, in a large frying pan set over a medium-high heat.

When hot, put in as many patties as will fit easily in a single layer and cook for about two minutes on each side or until browned then turn the heat down and cook for another two minutes or until they're cooked through. Repeat, as necessary, until all the kebabs are cooked.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Minced beef chappli kebabs