Potato Palak Kababs

Time: 15-30 mins
Making time: 45 minutes
Makes: 6-7 servings

Ingredients:
Mix together
3 large potatoes, boiled, skinned, mashed
2 green chillies finely chopped
1” ginger grated
5-4 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. cornflour
1/2 cup cashewnuts, broken coarsely
1 tbsp raisins, choppedpepper to taste
salt to taste

Other ingredients
Oil to shallow or deep fry

Method:
1.Mix together all ingredients along with potato. Keep aside.
2. Blanche spinach in some boiling water, drain.
3. Run in colander under tap water. Press out all water, to remove excess moisture.
4. Mix together all ingredients for spinach, except cornflour.
5. Put to heat mixture in non-stick pan, on low flame.
6. Stir and cook till well blended, add cornflour.
7. Cook till mixture is thick like a soft lump. Cool both mixtures.
8. Divide both mixtures into 6-7 portions each. Make round balls of both, separately.
9. Make a flat pattie of half a ball of potato mixture.
10. Place a spinach ball in centre, press down gently to flatten on pattie.
11. 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 kabab.
12. Repeat for all patties. Dust all patties with a little cornflour. Refrigerate for 15-20 minutes or till required.
13. Shallow fry in a nonstick flatbottomed pan.
14. Flip sides and fry to a golden on other side.
15. Cut into halves before serving, hot and crisp. The filling is clearly visible inside.
16. Serve hot with tomato or sauce.

Shelflife: Best fresh after frying, Unfried 1 day refrigerated