Hara Bhara Kebab ( Spinach and Potato Patties)
This Hara Bhara Kebab is a healthy, easy to whip up Indian appetizer that everyone at home(including kids) will love!
Equipment
- 1 Cast iron/ non stick griddle
Ingredients
- 5 Potatoes medium sized and peeled
- 5 cups Baby Spinach rinsed
- ½ cup Fresh or Frozen Peas
- ¼ cup Fresh or Frozen Corn
- 3-4 sprigs Cilantro(Coriander Leaves) rinsed
- 1-2 Green Chillies finely chopped
- 1 inch Fresh or Frozen Ginger finely chopped
- 2 tablespoon Rice Flour
- 5 tablespoon Avocado Oil
- Salt to taste
Instructions
- Heat a large pan filled with water up to the ¾th level. Once the water is boiling, slowly drop the potatoes in the water and let it cook for 15-20 minutes.
- While the potatoes are cooking, heat up a pan to medium heat. Add a couple of tablespoons of oil and add the chopped green chillies, ginger, peas and corn. Cook for 7-8 minutes until cooked. Keep aside.
- Once the potatoes are cooked, remove them from the water without turning off the stove to cool down. In the same water add the spinach and blanch for a couple of minutes. Remove from water and let it cool down for 5 minutes.
- Place the cooled down spinach and the cilantro in a blender and puree until completely smooth. Keep aside.
- In a bowl, add the cooked potatoes and mash till slightly lumpy. Add the peas-corn mixture and mix. Now add the pureed spinach and cilantro. Also add in the spices, rice flour and salt. Mix well.
- Shape the patties. Heat a non-stick or cast iron pan to medium low. Add the remaining 3 tablespoons of oil and once hot place the patties on the surface.
- Let it cook for 5-6 minutes at the same heat level before flipping it. Ensure each side is nicely browned before removing from the pan.
- Serve with a chutney, ketchup or your favorite dip.
Notes
- Quick recipe for a green chutney: Put ½ cup of mint leaves and cilantro each in a blender along with a green chilli, 1 clove of garlic, small piece of ginger, salt and some water. Grind until it reaches a consistency which isn't too thick or thin. Add a couple of tablespoons of lime juice and serve.
- If you would rather prefer to keep the spice level low, skip the green chilli in the recipe or sub with jalapeño or a Fresno chile pepper.
- I have not made this dish in an oven or air fryer but would bet this would turn out great in both of those.
- If you want to freeze these, I would suggest freezing the patties before any frying them. Place them on a sheet pan and freeze for a few hours. Remove and stack them in a freezer bag or wrap them up in parchment paper before placing them back in the freezer. Remove and directly pan fry them without thawing.
- Try making these with other greens as well including basil, collard greens etc if you want to sub for spinach. Take care to adjust the quantity with herbs like basil since they are much stronger in flavor.
- You can substitute bread crumbs or chickpea flour(besan) for the rice flour until you reach the required consistency.