Hara bhara kabab
Veganfärgade veggiepatties från norra Indien med en grön nyans från spenat. Servera med din favorit chutney, till exempel mango.
Räkna ut kalorier och näringsvärde för det här receptet på Matkalkylen.se
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.