S P I NAC H & G R E E N P E A PAT T I E S
(HARA BHARA KEBABS)
2 tbsp Patak’s Madras Curry Paste
4 medium potatoes cut into quarters, cooked
2/3 cup green peas, cooked
1 cup fresh spinach leaves
1 tbsp fresh cilantro, chopped
2 tbsp corn flour
vegetable oil for frying
salt to taste
Prep time: 20 min
Cooking time: 60 min
Heat level: 3
Serves: 4-8
20 F E S T I V E F L A V O U R S
Instructions
1. Mash together the cooked potatoes and green peas.
Blanch the spinach leaves in boiling water. Drain and
plunge into cold water to chill. Squeeze gently to
remove excess water. Chop finely.
2. Add the spinach to the potato and pea mixture. Mix well.
Add cilantro and Patak’s Madras Curry Paste.
3. Add corn flour to bind and mix well, adding salt to taste.
Divide the mixture into 24 equal portions. Shape each
portion into a ball. Flatten into a thick disk.
4. Heat oil in a wok or deep-bottomed frying pan over
medium-high heat. When oil is hot but not smoking,
fry for 3 to 4 minutes, turning halfway through.
5. Serve immediately.
F E S T I V E F L AV O U R S
W H AT S H O U L D I M A K E F O R D I N N E R ?
Ingredients
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