Hara bhara kabab

• Maris Piper potatoes↗500g g

  cut into quarters

• sunflower oil↗130ml ml
• garlic cloves↗2

  finely chopped

• kale↗50g g

  finely chopped

• spinach↗50g g

  finely chopped

• frozen peas↗50g g
• chilli powder↗½ tsp tsp
• ground cumin↗1 tsp tsp
• amchur (mango powder)1 tsp tsp
• cornflour↗3 tbsp tbsp
• chutney

  to serve

Step-by-step instructions

1. 1

   Tip the potatoes into a pan of cold water. Salt well and bring to the boil, then simmer for 12-15 mins until tender. Drain well and set aside to cool.

2. 2

   Heat 2 tbsp of the oil in a pan over a medium heat and add the garlic cloves. After a few seconds, add the kale, cover and reduce the heat to low for 5 mins. Add the spinach and peas, cover and cook over a low heat for a further 5 mins. Remove from the heat and tip into a food processor. Blitz to a coarse paste.

3. 3

   Tip the paste into a bowl with the boiled potatoes, spices, cornflour and ½ tsp salt. Mash well and divide into 12 slightly flattened balls.

4. 4

   Heat the remaining oil in a deep frying pan and cook the kebabs for 1-2 mins on each side until golden. Serve with a chutney of your choice.