HARABHARA KABAB / SPINACH PEAS POTATO PATTIES

Harabhara Kabab is an easy finger food that can be served as a brunch or also as a starter. One which is light and not heavy. Harabhara Kabab can also be stuffed into sandwiches  or burgers. Usually, children dislike eating spinach. But after having this Kabab, they will surely fall in love with spinach. To go with the Kabab, I had made a green mint chutney. This is also a great-gluten-free as well as a vegetarian snack for all those who like Kababs.

 INGREDIENTS:

1 cup Green peas
5 -6 cups Fresh spinach [palak]
3-4 Potato
1-2 tablespoon Corn flour
2 -3 tablespoon Besan/ Gram Flour for binding
4-5 Chopped green chillies [ as per you liking]
Chopped Coriander
1 teaspoon Ginger Garlic Paste
Salt as per taste
1 teaspoon Cumin seeds
1 teaspoon Sesame Seeds/Til
Oil for frying
Halved Cashew nuts for garnishing 
 
 
METHOD :

STEP 1 - Blanch the spinach and green peas separately. Drain excess water from it and keep aside.

STEP 2 - Grind spinach and peas separately in mixer grinder. 

STEP 3 - Boil potatoes and peel them off and keep aside.

STEP 4 - Now mix all the ingredients and add cumin seeds, sesame seeds and salt to it. Add chopped green chilies and coriander to it.[see notes]

STEP 5 - Now add ginger -garlic paste t it and mix. Make a dough with it.

STEP 6 - Add potatoes in it and required flour in it

and make a dough .

STEP 7 -  Keep the pan ready for frying . 

STEP 7 - Now make equal portions of the dough and shape them like tikkies using your palm . 

STEP 8 - Halved cashew nuts and keep aside.

STEP 9 - Make the patties with the rest of the dough.

STEP 10 - Fry all tikkies slight brown in color. At a time fry 2-3 patties. 

STEP 11 - Soak extra oil on a kitchen towel. Serve hot.

Serve hot Harabhara Kabab with tomato ketchup and mint chutney.
              
            

                 Serve hot with tomato sauce /green chutney . 
NOTES: * Here I added some chopped spinach but it is not necessary. You can only add blanched and grind spinach.