Appetizer: India – North India – हरा भरा कबाब ➤ Hara Bhara Kebab (Green vegetable kebabs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 2 cups (60 g) fresh spinach leaves, packed
- 1 cup (150 g) frozen green peas, thawed
- 1 medium potato, boiled and mashed (about 6 oz / 170 g)
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 green chilies, finely chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (10 g) fresh mint leaves, chopped
- 2 tbsp (16 g) besan (chickpea flour)
- 1/2 cup (60 g) plain breadcrumbs
- 1 tsp (2 g) garam masala
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) chaat masala
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (6 g) grated fresh ginger
- 1 tbsp (15 ml) lemon juice
- 3 tbsp (45 ml) neutral oil for shallow frying
- Lemon wedges for serving

Instructions

1. Bring a pot of water to a boil and blanch the spinach 20–30 seconds until wilted; drain and plunge into ice water to stop cooking. Squeeze out excess water and finely chop the spinach. Cook peas in boiling water 2–3 minutes, drain, and roughly mash.
2. In a large bowl, combine the chopped spinach, mashed peas, mashed potato, finely chopped onion, green chilies, cilantro, mint, grated ginger, besan, breadcrumbs, garam masala, ground cumin, chaat masala, lemon juice, salt, and black pepper. Mix thoroughly until the mixture holds together; adjust salt and spices to taste.
3. Shape the mixture into 8–10 even patties or small flat rounds (about golf-ball to muffin-top size). If mixture feels too loose, add a tablespoon more breadcrumbs or besan. Chill the patties 10–15 minutes in the refrigerator to firm.
4. Heat oil in a nonstick skillet over medium heat. Add the patties in a single layer (work in batches as needed) and shallow-fry until golden brown and crisp, about 3–4 minutes per side. Reduce heat if browning too quickly so interiors heat through.
5. Transfer kebabs to paper towels to drain briefly. Serve warm with lemon wedges and your choice of chutney or yogurt dip.