Succulent Spinach Kebab
20 mins 

Spinach leaves 1/2 bunch (large)
Mustard leaves 1 small bunch 
Spring onions (only the green part) 3-4 stalks
Mint leaves 3/4 cup
Olive Oil 1 ½ tbsp
Cumin 1 tsp
Garlic  2 tsp, chopped 
Gram flour (besan) 1 tbsp
Green chilly  1 no, chopped
Potato boiled 1 no (small)
Coriander powder  ½ tbsp
Fenugreek leaves Powder 1 tsp
Dried Apricots (optional) handful
Salt as per taste
nuts (pistachio, almonds & cashew nuts) handful, chopped 
Bread crumbs for coating
Oil as needed 

In boiling water add the spinach & mustard leaves. Stir for 2 minutes. Remove the leaves and dunk them in iced water till completely cool. Squeeze the leaves and add it to the blender along with mint leaves & spring onions. Fine grind the leaves without adding any water. 

Heat a pan and add ghee. Sprinkle cumin and chopped garlic. Lightly brown the garlic. Add gram flour and take the pan off the heat and stir for 2 mins to gently cook the gram flour. Put the pan back on heat and add the puree and cook it on low heat for 3-4 mins. Now add chopped green, coriander powder, salt and fenugreek leaves powder. Toss it for a minute and remove to a plate and cool completely. 

To the cooled puree add boiled & mashed potato and mix it. Rub a little ghee in your hands and take a small portion of the mixture and roll it into a round. Using the thumb press it gently on the centre to create a depression. Fill this up with chopped apricots & chopped nuts.

Roll again and slightly flatten them to shape into a patty.  Dunk them on all sides in dried bread crumbs. Brush the kebabs with oil and bake them at 180 C in an oven for 10 – 15 minutes. Remove and serve hot.