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LOCATION: Recipes >> Indian >> Indian Kebabs

Print this Recipe    Indian Kebabs

Vegetable Kabobs -Indian
Makes 20-12

2 large potatoes, sliced
1 medium onion, sliced
1/2 med cauliflower, cut into small florets
50g/1 3/4 oz peas
1 tbsp spinach puree
2-3 green chillies
fresh coriander leaves
1 tsp fresh ginger root, finely chopped
1 tsp fresh garlic, crushed
1 tsp ground coriander
1 pinch turmeric
1 tsp salt if desired
50g/1 cup of breadcrumbs
300mls or 1 1/4 cups oil for frying
fresh chilli strips to garnish

Place the potatoes, onion and cauli into a pan of water and bring
to the boil. Reduce heat and leave to simmer until the potatoes
are cooked through. Remove the vegies from the pan with a perforated
spoon and drain thoroughly.

Add peas and spinach to the vegies and mix together, mashing down
with a fork.

Finely chop the green chillies and fresh coriander leaves. Mix
chillies and coriander with the ginger, garlic, ground coriander,
turmeric and salt. Blend the spice mix into the vegies mixing with
a fork to make a paste.

Scatter the breadcrumbs on a large plate. Break off 10-12 small
balls from the spice/vegie paste. Flatten them with the palm of
your hand to make flat, round shapes.

Dip each kebab (kebob) into the breadcrumbs coating well.

Heat the oil in a large pan and fry in batches until golden brown.
Garnish with chilli strips to serve.


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