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Nadiya Hussain’s Seekh Kebab Toad in the Hole

A brand new recipe from Nadiya Hussain's BBC2 series Nadiya Bakes, this South Asian-inspired twist on a toad in the hole features seekh kebab-inspired meatballs nestled in delicious batter.

From the book

Nadiya Hussain


This is toad in the hole, Asian style! I’m a big fan of the original, but even with my favourite recipes sometimes I like to mix things up and do what I call ‘desi style’, so instead of sausages this contains meatballs, made from mince that’s spiced gently and cooked with chunks of onions, then enveloped in a simple Yorkshire pudding-type batter.

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For the seekh kebab:
500g lamb/beef mince
1 small red onion, very finely diced
a small handful of coriander, chopped
2 tbsp garam masala
1 tbsp gram flour / cornflour
1 tsp salt
1 medium egg
For the tray:
90g clarified butter
1 tbsp coriander seeds, crushed
2 medium red onions, quartered
1 medium red pepper, cored and cut into 8 chunks
2 tomatoes, quartered
For the batter:
140g plain flour
½ tsp salt
2 medium eggs
175ml whole milk

Essential kit

You will need: a medium ovenproof roasting dish.


Prep: 30 minutes, plus chilling. Cook: 50 minutes.

Start by making the seekh kebab mixture. Add the mince to a bowl with the onion, coriander, garam masala, flour, salt and egg, then get your hands in and mix the whole lot together until you have an even mixture.

Divide into 12 equal mounds. Using wet hands, create small even neat rounds, pop them onto a plate and leave to chill in the fridge while you prep the rest of the recipe.

Preheat the oven to 220°C/fan 200°C/gas 7. Put the ghee into a medium ovenproof roasting dish (about 25 x 30cm) and pop into the oven to melt. This should only take 5 minutes.

Drop in the coriander seeds, onion, red pepper and tomatoes, mix through, then return to the oven to cook for 10 minutes. The perfect time to make your batter.

Add the flour to a bowl with the salt and mix. Make a well in the centre, add the eggs and milk then, using a whisk, bring the thick batter together.

Take the roasting dish out of the oven and carefully place the kebabs in it. Put back into the oven for 10 minutes – just enough to seal the mince.

Take the tray out again and gently reposition everything so there are 3 kebabs per portion and all the veg are nicely placed, before pouring in the batter.

Bake for 20–25 minutes. The batter will puff up and envelop the kebabs as it cooks. Leave for 10 minutes before serving.


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From the book: Nadiya Bakes

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