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How to make Mallika Basu's Hara Bhara Kebab

Evening Standard logo Evening Standard 3 days ago Mallika Basu

a plate of food © Provided by Evening Standard Limited Pea and mint is a match made in heaven, and this vegetarian kebab recipe is a brilliant way to put kitchen garden herbs and freshly frozen bags of peas and spinach to exotic use at home. 

Hara Bhara kebabs cook quickly and in a mere tablespoon of oil under a hot grill. But if you’re feeling organized, they freeze really well too and hold their shape for later. Just defrost and warm in the microwave when you’re ready to eat. 

Hara Bhara Kebab

Ingredients (makes 12)

  • 6 tbsp frozen peas, cooked
  • 6 large cubes frozen spinach, cooked
  • 400gm potatoes (about 4 medium), boiled
  • 1 inch ginger, roughly chopped
  • 1 handful fresh coriander
  • 1 handful mint
  • 1 green finger chilli
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 1 tbsp oil + 1 tsp oil

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Method

Squeeze all the moisture out of the spinach. Place half of it with the peas and the ginger in a food processor or blender and give it a good whizz. You should get a smooth mixture but with texture. Tip this into a mixing bowl, with the potato, the rest of the spinach, cornstarch, salt and finely chopped coriander and mint. Go in with your hands and mash the whole lot together. 

Now refrigerate the whole lot for 20-30 minutes. Then take it out, preheat the grill to a 200 degrees centigrade, and line a grill pan with foil, spreading the tablespoon of oil all over it.

Rub the remaining oil in the palm of your hands. This will prevent the kebabs from sticking to them. Take a ping-pong ball size amount in your palm and fashion the mixture into a little sausage or a flattened disc. Repeat until all the mixture is used up.

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