Hara bhara kabab

Ingredients

For 12 servings

• •500 g Maris Piper potatoes cut into quarters
• •130 ml sunflower oil
• •2 garlic cloves finely chopped
• •50 g kale finely chopped
• •50 g spinach finely chopped
• •50 g frozen peas
• •0.5 c. à café chilli powder
• •1 c. à café ground cumin
• •1 c. à café amchur (mango powder)
• •3 c. à soupe cornflour
• •chutney to serve

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.