Summer Thrill: Kayaking and Kebabs (Plaintain Kebabs)

This is the first time I am going to try kayaking. I am super excited as it is going to be kayaking and a picnic. So this Saturday is going to be one rocking Saturday for sure. Well, what could be better than kebabs during an outdoor summer getaway? No, no they are not cutlets and do not taste like them even remotely. They are firmer and chewy. The crust is crispy. Perfect with hot sauce! Believe me, you will lick your fingers just like we did 10 mins back. We had this coveted dish with our evening tea today and as it was big hit, I plan to make it during the picnic too.

Guess what? It even freezes well for later use. You can wrap them individually it cling wraps. Put them in a zip lock and store for a month. To thaw, keep them outside for an hour. Take off the wrap and shallow fry them. Avoid deep frying when they frozen kebabs as the oil will tend to splutter.

You can either deep fry , shallow fry or grill it outdoors.

Ingredients:-
2 large raw plantains, peeled, cooked and  mashed
1/2 of a large onion finely chopped
3-4 green chillies finely chopped
1 tsp ginger-garlic paste
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp chaat masala
1 tbsp corn flour
1 tsp lemon juice
2-3 tbsp coriander leaves chopped finely
1 tbsp of  mint leaves finely chopped
bread crumbs to coat (optional) - Use only if shallow frying as shallow frying doesn't make the crust crisp.
Salt to taste
Oil for deep frying

Method:-
Mix all the ingredients together and make small patties.
If shallow frying, coat with bread crumbs. Keep in the refrigerator for an hour. Make sure the patties do not touch each other.
Heat the oil for deep frying or shallow frying.
Make sure they are golden brown on the outside on both the sides and cooked inside regardless of the method of cooking. If grilling, go on coating the kebabs with oil using a brush.
Serve hot with hot sauce.