Hara bhara kabab
Makes 12
Easy
Prep:
Cook:
Enjoy these vegan patties which are a popular snack in North India, with a green tint from the spinach. Serve with your favourite chutney – we went for mango
Skip to ingredients
Units:
- 500g Maris Piper potatoescut into quarters
- 130ml sunflower oil
- 2 garlic clovesfinely chopped
- 50g kalefinely chopped
- 50g spinachfinely chopped
- 50g frozen peas
- ½ tsp chilli powder
- 1 tsp ground cumin
- 1 tsp amchur (mango powder)
- 3 tbsp cornflour
- chutneyto serve
Nutrition: Per serving
- kcal94
- fat5g
- saturates0.4g
- carbs10g
- sugars1g
- fibre1g
- protein1g
- salt0.3g
Method
step 1
Tip the potatoes into a pan of cold water. Salt well and bring to the boil, then simmer for 12-15 mins until tender. Drain well and set aside to cool.
step 2
Heat 2 tbsp of the oil in a pan over a medium heat and add the garlic cloves. After a few seconds, add the kale, cover and reduce the heat to low for 5 mins. Add the spinach and peas, cover and cook over a low heat for a further 5 mins. Remove from the heat and tip into a food processor. Blitz to a coarse paste.
step 3
Tip the paste into a bowl with the boiled potatoes, spices, cornflour and ½ tsp salt. Mash well and divide into 12 slightly flattened balls.
step 4
Heat the remaining oil in a deep frying pan and cook the kebabs for 1-2 mins on each side until golden. Serve with a chutney of your choice.
