Soak your bread in some water. Then take the bread out of the water, squeezing out as much liquid as you can. Set it aside.
Mix all the ingredients together in a bowl. Mash everything together for a few minutes until well mixed. Wash your hands, the wetness will help the kababs from sticking to your hand when you are balling them.
Divide the mixture into 12-15 portions or portion with a 1/4 cup scoop. Then ball them up in your hand. Flatten with your palms to make disks about 1/2 an inch in height and 3 inches wide, then use your thumb to make a slight dent in the middle. This will stop the kabab from being too thick in the center when it cooks.
Optional step - if you want your kebabs firm and not super soft, microwave them on a plate for a minute until the edges firm up.
Heat up some oil on a heavy pan, medium heat. Transfer the kababs to the pan with a spatula or your hands so they don’t break. Cook in batches, do not crowd the pan.
Cook each side for about 3 minutes, until the kabab is just firm to the touch. Should be well cooked but not dry. Lower the heat if the kababs are getting too charred.
Plate your kababs, and sprinkle with more cilantro and chilis if you want. Enjoy!