This is popularly known as keema chops and is an unusual recipe (twice fried!), usually made in Khoja and Memon homes and restaurants in East Africa. This recipe is from my very best Khoji friend in Nakuru.
- Place all ingredients except oil and breadcrumbs in a bowl and mix well.
- Place plenty of breadcrumbs in a flat plate.
- Take 4inch of mince mixture, coat hands with cold water and make a large hand sized thin burger (these keema chops are unusually large at this stage but will shrink during frying), place burger in the breadcrumbs, press to coat well, turn over and press again. Keep the burger in a flat tray. Make burgers until all mince mixture is used up.
- Shallow fry burgers in oil browning each side and remove into a flat tray to cool.
- Heat some more oil in a non-stick frying pan, dip each burger in the beaten egg until well coated and fry quickly to seal with the egg (second frying).
- Remove into serving plate.
- 2lb lamb/beef/chicken mince
- 2tbs oil
- 4 slices of bread – wet with cold water and squeeze out excess water
- 2 tsp salt
- 1 tsp red chillie powder
- 1 tbs freshly ground ginger and garlic
- 1 tbs crushed fresh green chillies
- 5 tbs gram flour
- 1 tbs garam masala
- plenty of breadcrumbs
- 2 eggs beaten
- oil for shallow frying