Anda Shami Kebab Brunch Platter
PakistaniBrunchOmega-3 eggsMedium
Soft shami kebabs dipped in beaten egg and pan-fried, served as a brunch platter with sliced boiled egg, salad and chutney. A classic use of leftover shami.
Prep time10 min
Cook time15 min
Total time25 min
Servings4
Ingredients
- 4 Omega-3 eggs
- 8 shami kebabs
- 2 eggs beaten for coating
- 1 onion sliced
- 1 tomato sliced
- 1 cucumber sliced
- 2 tbsp green chutney
- 2 tbsp oil
- salt and black pepper to taste
- lemon wedges to serve
Method
- Boil 2 of the eggs for 8 minutes, cool, peel and slice them.
- Dip each shami kebab in the beaten egg.
- Pan-fry the coated kebabs in oil for 2 to 3 minutes per side until golden.
- Fry the remaining 2 eggs sunny side up until the whites are fully set.
- Arrange the kebabs, egg slices and salad on a platter with chutney and lemon, and serve hot.
Nutrition — estimated per serving
Calories (estimate)420 kcal
Protein (estimate)26 g
Fat (estimate)22 g
Carbs (estimate)28 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Fry the kebabs until the egg coating is golden and the kebabs are hot right through; cook all eggs until fully set. Contains egg. Leftover shami kebabs from dinner are ideal here, and chicken shami works just as well. Serve with roti if you want a heavier brunch. Nutrition values are estimates and vary with exact ingredients and portion size.