Indian cuisine · Salads & Mezze

Hara Bhara Kabab

Green vegetarian patties made of spinach, peas and potato, fried crisp in a little oil.

Ingredients · for 4 servings

• 300 g spinach leaves (fresh or frozen)
• 200 g peas
• 400 g floury potatoes
• 2 tbsp chickpea flour
• 1 tbsp breadcrumbs
• 2 green chilies
• 1 tbsp grated ginger
• 1 tsp garam masala
• 1 tsp amchur (mango powder)
• 1/2 bunch cilantro
• 4 tbsp vegetable oil
• Salt

Instructions

1. Boil the potatoes in their skins for 20 min. until soft, peel and mash finely while still warm; then let cool completely so the mixture doesn't turn watery.
2. Blanch the spinach in boiling salted water for 1 min., shock immediately in ice water and squeeze out very firmly by hand, then chop finely.
3. Boil the peas for 3 min., drain and blend coarsely with the chilies and the cilantro in a food processor – the mixture should still have texture.
4. Thoroughly knead together the potatoes, spinach, pea mixture, ginger, garam masala, amchur, chickpea flour, breadcrumbs and 1 tsp salt, and chill for 15 min.
5. With damp hands, shape the mixture into 12 flat patties about 6 cm across and fry them in hot vegetable oil over medium heat for 3–4 min. per side, until a golden-brown crust forms.
6. Drain briefly on paper towels and serve hot with mint chutney and onion rings as a starter.