Jain Chinese Kebab
Course
Starters
Cuisine
Chinese
Ingredients
50
g
cabbage
red
50
g
cabbage
green
50
g
capsicum
red
50
g
capsicum
green
50
g
capsicum
yellow
2
green chillies
3 – 4
celery sticks
2
raw banana
boiled and mashed
1
tablespoon
rolled oats
or quaker oats
2
tsp
soya sauce
3
tsp
red kashmiri chilli paste
see note
2
tsp
vinegar
2
tsp
tomato ketchup
salt
to taste
oil
jain schezwan sauce
see note
Instructions
Take a chopper or a food processor. Add cabbages, capsicums, chilli, celery leaves and sticks.
When it’s finely chopped, squeeze it to remove all the water and keep is aside.
Put it in a bowl and mix all the remaining ingredients.
Now shape it in whichever shape you like, I used the round shape.
Heat oil in a fry pan. Put the kebabs in it. Shallow fry it on both the sides until it turns golden brown.
Serve hot with jain schezwan sauce and ketchup.
See under notes for links to recipes of Schezwan Sauce and Red Kashmiri Chilli Paste
Recipe Notes
Jain Schezwan Sauce
Red Kashmiri Chilli Paste
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