2 lbs keema
1 tbsp ginger/garlic paste
Ground mixed spices (any spices you like)
3 to 4 tbsp breadcrumbs
Oil for cookingMethod:
Mix everything well except the cooking oil.
Shape into balls and flatten to make disc shape.
Shallow fry in a frying pan.
Cook both sides until the kababs are well cooked, do not overcook them you want the kababs to be cooked but juicy inside.
Serve with lemon wedges, Salsa, chutneys or hot sauces.