How to prevent shami kabab from breaking at the time of frying them? I am making shami kabab, but the kababs are breaking when fried although the pre-frying mixture is hard. What should I do to prevent them from breaking? It spoils their look.
In these types of recipes, you have two approaches to hold the minced meat together.


If you’re not using eggs, or using less than what standard recipe calls; you should use a bit more.
Overworking the minced meat with salt creates a thicker texture, it’s not desirable in many kabab/kofte applications; however it will denature the proteins so they will bind... Essentially the same chemical principle with the egg whites.