Hara Bhara Oats Kebab

Ingredients

• 3½ cups (120 g) spinach leaves, washed and drained
• 1 cup (140 g) green peas, fresh or frozen
• 2 medium potatoes (300 g), boiled and peeled
• ½ cup (45 g) quick oats, dry-roasted and powdered
• 2 tbsp (18 g) besan, dry-roasted
• ½ cup coriander leaves with tender stems
• ¾-inch piece ginger, chopped
• 2 green chillies
• ¾ tsp garam masala, 1 tsp amchur, ½ tsp roasted cumin powder
• Salt, to taste
• 10 cashews, halved, to press on top (optional)
• 1 tsp oil for sautéing + 1½ tbsp (22 ml) for pan-frying

Method

1. 1Heat 1 tsp oil in a pan on medium. Add the ginger and chillies and stir for 30 seconds, then add the peas and cook for 4-5 minutes until tender.
2. 2Raise the heat, add the spinach and stir until it wilts completely and any liquid has cooked off. Turn off the heat and let it cool.
3. 3Blend the spinach-pea mixture with the coriander into a thick, coarse paste. Do not add water.
4. 4Crumble the potatoes into a bowl. Add the green paste, powdered oats, roasted besan, spices and salt, and mix into a soft dough that does not stick to your hands. If it is sticky, add a tablespoon more oat powder.
5. 5Divide into 12 portions, roll each into a ball, flatten into a 1 cm thick disc and press a cashew half into the centre.
6. 6Heat a tawa on medium with 1 tbsp oil. Cook the kebabs for 3-4 minutes per side, adding a few drops of oil when you flip, until both sides are crisp and spotted golden.