Spiced beef kebabs

MAKES 7 SERVINGS 450g premium beef mince

1 cup finely diced onion

1 large egg, lightly beaten

½ cup chickpea flour

2 Thai chillies, seeded, if

desired, and minced

2 garlic cloves, minced

2.5cm piece fresh ginger,

peeled and grated

1 tbsp fresh lime juice

1 tsp cayenne pepper

1 tsp coriander seeds,

coarsely ground

1 tsp dried mint

½ tsp ground cinnamon

½ tsp dried sage ½ tsp dried dill

½ tsp fine sea salt

½ cup neutral-tasting

vegetable oil

2 tbsp fresh coriander leaves Red onions with coriander

1 In a large bowl, mix the beef, onion, egg, chickpea flour, chillies, garlic, ginger, lime juice, cayenne, coriander, mint, cinnamon, sage, dill, and salt. Divide into 14 equal parts and shape into 2.5cm disks.

2 Heat about 2 tablespoons of the oil in a large cast-iron or non-stick frypan over medium-high heat. Fry the kebabs in batches, adding more oil as needed, until golden brown, 3 to 4 minutes per side. Drain on some paper towels. Transfer the kebabs to a serving plate, garnish with the coriander and serve with the pickled red onions.

RED ONIONS

WITH CORIANDER

MAKES 1 CUP

1 cup thinly sliced red onion

1 tbsp fresh coriander leaves

1 tsp coriander seeds

½ cup apple cider vinegar

¼ tsp sugar

¹/ tsp fine sea salt 1 Put the onion and coriander in a clean 480ml canning jar with a tight-fitting lid.

2 In a small, dry cast-iron or stainless-steel frypan, toast the coriander seeds over a medium-high heat, until fragrant, swirling the seeds occasionally so they toast evenly, 30 to 45 seconds. Toss the seeds into the jar with the onions. Add the vinegar, sugar, and salt. Seal the jar and shake a few times. Refrigerate for at least 2 hours before serving. Store in the refrigerator for up to 3 days.