Hara bhara kabab

Method

1. 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.

2. 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.

3. 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.

4. 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.

Nutrition

calories

94 calories

fatContent

5 grams fat

fiberContent

1 grams fiber

sugarContent

1 grams sugar

sodiumContent

0.3 milligram of sodium

proteinContent

1 grams protein

carbohydrateContent

10 grams carbohydrates

saturatedFatContent

0.4 grams saturated fat

Indicative values from the source, for the original recipe.

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