Indian: Indian Kebabs by Recipe Cottage

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	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.