Fry the onion in a little oil for 10 minutes until soft, stir in the garlic/ginger paste, chillies, chilli powder and cumin seeds and fry a further minute. Cool slightly, then place in a food processor with the remaining kebab ingredients. Blend for 5 – 10 seconds. Not too long – the mixture needs to still have some texture to it.
Divide the mixture into 5 equal portions, and form each portion into a sausage, about an inch longer than the diameter of the tortilla wrap (they will shrink when you cook them!). Keep covered in the fridge for at least an hour to firm up, or until you are ready to cook.
PREPARING THE MANGO AND MINT
Place the mango chutney and mint leaves in a mini blender and whizz to a fine paste.
COOKING THE KEBABS
Heat a little oil in a large non-stick frying pan, and sear the kebabs on all sides. Take care when turning, so as not to break them. Lower the heat and place a lid on the pan for 3-4 minutes to ensure they are cooked through (or place in an oven at 170C for 10 minutes).
ASSEMBLING THE CANAPÉS
Heat a little oil in a large non-stick frying pan, and sear the kebabs on all sides. Take care when turning, so as not to break them. Lower the heat and place a lid on the pan for 3-4 minutes to ensure they are cooked through (or place in an oven at 170C for 10 minutes).
Cut off the ends neatly. Cut the roll into 3 equal pieces, straight across. Cut each of the 3 pieces diagonally, so when you stand each piece up it has a pointed tip, and a flat base!
Serve hot.
Recipe Notes
You can vary the spices to suit your taste.
You can substitute beef for lamb, but it won’t be as nice.