Ingredients: Potato/Aloo,boiled-2 (1.5 cup),Spinach /Palak,chopped-2 cups,Ginger/Adrak,grated-1 tbsp,Green chilies,chopped- 1 tsp,Coriander seeds/sabut dhaniya-1.5 tsp,Chili flakes /Lal mirch- 1tsp,Mango powder/Amchoor- 1 tsp,Cinnamon powder/Daalchini powder- a pinch of,Cumin seeds/Jeera- 1tsp,Salt- to taste,Cooking oil- 2 tsp + to shallow fry,Bread crumbs- 5 tbsp
Instructions:
- Wash and chop spinach finely .
- Heat oil in a pan and add cumin seeds and ginger,saute till cumin become golden.
- Add chopped green chilies,coriander seeds and chopped spinach.
- Saute on high flame till spinach become soft and all the moisture dries up.
- Add chili flakes, mango powder and cinnamon powder and mix.
- Now take out the mixture in a plate and let it cool down completely.
- Add mashed potatoes,salt and 3 tbsp bread crumbs in the spinach mixture.
- Mix and mash well.
- Grease your palms with little oil and shape the mixture in round kabab/patties.
- Dip the kababs in dry bread crumbs and keep aside.
- Heat about 4 tbsps of oil or ghee in a non stick pan and add the kababs.
- Shallow fry on medium heat from both sides till golden and crisp.
- Drain on a paper napkin and serve hot.
- Serving suggsetions-serve with tomato ketchup or tamarind chutney.
- TIP-
- You can brush them with little oil and bake in an oven on high heat or grill them.
