Hara bhara kabab

Enjoy these vegan patties which are a popular snack in North India, with a green tint from the spinach. Serve with your favourite chutney – we went for mango

Prep:30 mins
Cook:35 mins

Easy

Nutrition per serving

kcal 94
fat 5g
saturates 0.4g
carbs 10g
sugars 0g
fibre 1g
protein 1g
salt 0.3g

Ingredients

500g Maris Piper potatoes , cut into quarters
130ml sunflower oil
2 garlic cloves , finely chopped
50g kale , finely chopped
50g spinach , finely chopped
50g frozen peas
½ tsp chilli powder
1 tsp ground cumin
1 tsp amchur (mango powder)
3 tbsp cornflour
chutney , to serve

Method

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.