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.