Potato Palak Kebabs

Recipe by
Total Time:
15-30 minutes
Serves:7
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

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Ingredients

  • Mix together:
  • 3 - large potatoes, boiled, skinned, mashed.
  • 2 - green chillies, finely chopped.
  • 1 inch - ginger, grated.
  • 4 to 5 flakes - garlic, crushed.
  • 2 sprigs - Mint leaves, finely chopped.
  • Salt to taste| Mix together:
  • 1 bunch - spinach, finely chopped.
  • 1/2 cup - paneer, finely grated.
  • 1 tbsp - Corn flour.
  • 1/2 cup - cashewnuts, broken coarsely.
  • 1 tbsp - raisins, chopped.
  • pepper to taste.
  • Salt to taste.
  • oil to shallow or deep fry.

How to Make Potato Palak Kebabs

  • Mix together all ingredients along with potato. Keep aside.
  • Blanche spinach in some boiling water, drain.
  • Run in colander under tap water.
  • Press out all water to remove excess moisture.
  • Mix together all ingredients for spinach, except corn flour.
  • Put to heat mixture in non-stick pan on low flame.
  • Stir and cook till well blended. Add corn flour.
  • Cook till mixture is thick like a soft lump.
  • Cool both mixtures.
  • Divide both mixtures into 6-7 portions each.
  • Make round balls of both, separately.
  • Make a flat pattie of half a ball of potato mixture.
  • Place a spinach ball in centre, press down gently to flatten on pattie.
  • Make pattie with other half of potato mixture.
  • Place over spinach pattie.
  • Seal edges so that spinach mixture is hidden inside.
  • Smoothen to form an oval kebab.
  • Repeat for all patties.
  • Dust all patties with a little corn flour.
  • Refrigerate for 15-20 mins or till required.
  • Shallow fry in a non-stick flat bottom pan.
  • Flip sides and fry to a golden on other side.
  • Cut into halves before serving, hot and crisp.
  • The filling is clearly visible inside.
  • Serve hot with tomato or date sauce.