Carrot Kebab

Carrot Kebab is in fact a sort of Persian Shami whose sauce is either sweet or sweet-and-sour. To make it sour sweet, vinegar and fruits syrup or sugar are applied. Here is what you would really like to try.
Ingredients,
Serves 4
Minced meat, 250 g
Carrots, 4 nos, grated in tiny size
Chickpea flour, as required
Onion, small, grated in tiny size, 1 no
Sugar, 1/4 glass
Water, 1/4 glass
Salt, and turmeric, a pinch
Saffron, a pinch
Procedure
Mix Minced meat with a pinch of salt and turmeric, grated onion and Carrots. Knead well with your palms. Add in each spoon of chickpea flour gradually and keep on kneading until the patty becomes firm. Take a walnut-sized ball off the mixture and shape with your palms, pressing between your palms to make a flat round shape. Heat the oil in a non-stick frying pan and fry.
For preparing the sauce of the Kebab, mix sugar and water and put over the heat till sugar is dissolved. Stir in saffron powder and then remove from the fire.
Put the fried kebabs at the bottom of the pan and pour over the sauce. Reduce the flame to low and allow it over the stove for 30 to 45 minutes till the sauce is absorbed into the kebabs and make them sort of juicy. Remove them to a platter and garnish with rings of radish and leaves of spinach. Very yummy! Bon Appetit everybody!
Cooking points,
If you'd rather have a sweet sour flavor, you can mix together 2 tablespoons of vinegar and 2 tablespoons of thick dates syrup.
If the patty does n't seem to be the way it should be, you can crack in 1 egg to make it sticky.
If you want to preserve the original shape of the kebabs , which was tried in the old days, you can role them between your palms into a cylinder shape just like small cucumbers.