How to prevent shami kabab from breaking at the time of frying them?
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.