|Potatoes or Sweet Potatoes||–||300 grams|
|Mint leaves||–||½ cup|
|Green chillies||–||3 nos.|
|Spinach||–||120 grams, chopped|
|Bread crumbs||–||½ cup|
|Ginger Garlic paste||–||1 ½ tsp|
|Salt||–||as per taste|
|Red chilli powder||–||1 tbsp|
|Coriander powder||–||1 tbsp|
|Oil||–||2 – 3 tsp, for frying|
|Rinse spinach well, in a large pot of water. Drain to a colander. Ensure the water has completely drained before using it later.
Boil potatoes, until just cooked. Chop spinach, mint, chillies, peas (optional) and blend them to make a paste.
If you don’t have breadcrumbs, roast three slices of bread and grind them to make bread crumbs.
Mash the boiled potatoes and add the ground paste to them. Add the breadcrumbs and mix well. Add salt, turmeric, chilli powder, coriander powder, lemon juice (optional) and ginger garlic paste.
Mix the mixture well and divide the dough to 8-10 kebabs. Coat with a layer of oars.
Heat a pan with 2-3 tablespoons of oil and fry. Flip and fry on both the sides. You can also bake these in an oven.