Hara bhara kabab
Veganfärgade veggiepatties från norra Indien med en grön nyans från spenat. Servera med din favorit chutney, till exempel mango.
Ingredienser
- 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 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp amchur (mango powder)
- 3 tbsp cornflour
- chutney to serve
Gör så här
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.
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.
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.
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.