Hara bhara vegetable kebabs

• servings: 22
• total time: 1 hour

Ingredients

360g potatoes

5 tbsp vegetable, sunflower or rapeseed oil

2 fresh green chillies, slit lengthways

1 tsp cumin seeds

1 tbsp ginger-garlic paste

200g green beans, fresh or frozen

200g frozen peas

250g fresh spinach, washed

40g fresh coriander

1 tsp fine salt

1 tsp chat masala powder

½ tsp garam masala

5 tbsp fine breadcrumbs

5 Rub a little oil on your hands

Directions

1 Place the unpeeled potatoes in a pan of boiling water and cook for up to 30 minutes, or until soft, depending on the size of the potatoes you are using. Test with a sharp knife to check they are cooked through before removing from the pan and setting aside to cool. Once cooled, remove the skins and then mash the potatoes.

2 Heat 2 tbsp oil in a large frying pan, then add the fresh green chillies, cumin seeds and ginger-garlic paste. Stir for 20 seconds before adding the green beans, peas, spinach and coriander. Season with salt, place a lid on the pan and stir intermittently until the vegetables have completely softened. This will take around 8 minutes.

3 Transfer the contents of the pan to a blender and blitz. You may have to do this in two batches. Add the mashed potato to the blender and blitz again to combine everything, then turn out into a mixing bowl.

4 Add the chat masala, garam masala and breadcrumbs to the potato mixture and mix well. Taste to check the salt levels and add more if required.

5 Rub a little oil on your hands and take a golf ball-sized piece of the mixture, rolling it into a sphere and then gently flattening to form a small patty, no larger than 6cm across. Place on an oiled plate (to stop them sticking) and repeat until all the mixture has been used. They are delicate so take your time to prepare these kebabs.

6 Coat the bottom of a frying pan with some of the remaining oil, place on a medium-high heat and add the patties. Do this in batches so as not to overcrowd the pan. Keep the heat on medium-high so that the patties bronze and crisp up which should take around 2-3 minutes on each side. Once they have bronzed on both sides, remove from the pan and place on kitchen roll while you make the rest.

7 You can make these ahead of time and then reheat in the oven, or enjoy them at room temperature.

Notes

NUTRITIONAL INFO Calories (per kebab) 44 | Total fat 2.7g Saturates 0.25g | Salt 0.27g | Sugar 0.5g Carbs 3.6g | Protein 1.5g | Fibre 0.9g

Nutrition

• Serving Size: 1 kebab
• Calories: 44
• Total Fat: 2.7
• Saturated Fat: .25
• Sodium: .27
• Total Carbohydrate: 3.6
• Dietary Fiber: .9
• Total Sugars: .5
• Protein: 1.5