What i'd like to know is, after frying how does everyone's shammi kebab come out smooth, and unbroken?
I run the mixture in the food processer to make it smooth and fine.
Mine tend to split a little, or the coating is a little 'grainy'
I tend to add eggs in the mixture it helps to bind it.....some people use egg coating prior to frying.
A question for those who fry after freezing do you find that shammi kebabs have a lot of moisture and don't tend to fry well? Please share your tips as I'm a novice in this field!