- 500g potatoes
- 20g petit pois
- 250g spinach
- 1 onion (finely chopped)
- 1 handful coriander leaves (finely chopped)
- 2 inches ginger grated
- 1 green chilli (deseeded & finely chopped)
- half tsp chilli flakes
- 1 tsp toasted cumin seeds
- 1 tbsp chat massala
- 2 tbsp lemon juice
- corn flour for dusting
- salt to taste
Hara bhara kebab
Ingredients
Method
Boil the potato & peas until soft.
Blanch the spinach in boiling water for 10 seconds and drain in a colander under cold water.
Roll the spinach in to small balls and squeeze out all the excess moisture, then chop finely.
Mash potatoes, peas and spinach together until smooth.
In a dry pan lightly toast the cumin seeds and crush coarsely in a mortar and pestle, sprinkle over the mash along with the remaining ingredients and mix well.
Taste the mixture and adjust for salt then chill for 2 hours.
Remove the mash from the fridge and form in to small patties,
dust in corn flour and set aside.
Drizzle a little oil in to a non stick pan and shallow fry on a low heat turning occasionally until golden.
