Spinach Seekh Kebabs
Spinach Seekh kebabs - the perfect vegetarian kebab option. This is an easy recipe with less than 5 ingredients. You can easily make them into patties, tikkies, or go the seekh way!
Ingredients
- 400 g Spinach
- 5 Potatoes medium-large
- 3 tbsp Gram flour
- 1 tbsp Ginger + Garlic paste
- 1 tsp Red chili powder
- 3 tbsp Coriander leaves chopped
- Salt to taste
- Pepper to taste
- 4 tbsp Oil
Instructions
- Start by washing the spinach and plucking out all the leaves. Squeeze out as much water as possible and pat dry using a kitchen towel.
- To blanch the spinach, bring a pot of water to boil. Add the spinach leaves in for exactly 1 minute. Drain and add to an ice bath to avoid overcooking.
- Drain again and squeeze the water. Add the blanched spinach to the blender and pulse until smooth. Avoid adding any extra water.
- Dry roast the gram flour for 3-4 minutes of medium-low heat until fragrant. Set aside to cool.
- In a bowl, mash the boiled potatoes, add the pureed spinach and gram flour. Season with salt, pepper, red chili powder, and coriander leaves. Mix well and bring together into a smooth dough.
- Form long-ish 4-inch kebabs and let them rest for 5 minutes. (Or any other shape that you fancy)
- Heat oil in a pan and cook the kebabs on each side for 2-3 minutes on medium-high heat.
- Prop them on satay sticks and serve!