Hara- Bhara Kebab

The first time I ate this kebab was at a restaurant in the middle east. My husband ordered this and said its very tasty, lets try it. We wait for 15 min and the appetisers are in front of us. I take a look and say, its looks like a normal cutlet and take a bite. "Ummm..." thats all i was saying for the next 10 minutes between bites. The next thing my husband knew was i was polishing off the shared platter..:))
Well now a days I make it quite frequently as my kiddo too loves to snack on something in the late afternoons after school. To its credit this kebab is very healthy needing very little oil and having as much green veggies as you can find.

I am submitting this to Priya's December roundup of Cooking With Seeds - Peas. This is the first time I am participating in a cooking event and I am very excited about it.

Ingredients
Potatoes - 2 nos cubed and boiled until tender
Green peas (fresh/ frozen) - 1 cup (boiled in salted water)
Spinach (chopped) - 1 cup packed
Coriander leaves - 1/2 cup (finely chopped)
Ginger - 1 tsp (grated)
Green chilly paste - 1 tsp (adjust to taste)
Chaat masala- 2 tsp
Cooking oil - for shallow frying
Cornflour - 2 tbsp
Salt to taste

Method

1. In a kadai add 1 tbsp oil. Add the chopped spinach leaves. Saute for a few minutes until wilted.
2. In a mixer, add the spinach, 2 tbsp boiled green peas, coriander leaves, chilly paste and ginger and grind to a thick paste.
3. In a bowl, add the potatoes and partly mash them. Add the grind green mixture and mix well.
4. Add the rest of the peas, salt and chaat masala, mix well cover and set aside in the refrigerator for an hour.
5. In a pan add some oil for shallow frying. In a separate bowl mix the cornflour in some water to from a thin paste.
6. Make patties out of the peas- potato mixture, dip in cornflour and shallow fry until golden brown.
7. Serve hot with tomato chutney for a that yummy taste.