Pea and mint is a match made in heaven, and this kebab recipe is a brilliant way to put freshly frozen bags of peas and spinach to exotic use. Once they’re cooked, the kebabs freeze really well too and hold their shape when defrosted and warmed in the microwave.
6 tbsp frozen peas
6 large cubes frozen spinach
400gm potatoes (about 4 medium)
1 inch ginger
1 handful fresh coriander
1 handful mint
1 green finger chilli
2 tbsp cornstarch
1 tsp salt
1 tbsp oil + 1 tsp oil
- Cook the peas and spinach according to the pack instructions. Peel and boil the potatoes until they fall apart when probed with a fork and peel the ginger.
- Squeeze all the moisture out of the spinach. Place half of it with the peas and the ginger in a food processor 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, line a grill pan with foil and spread 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.
- Finally, grill the lot on the lined baking tray for 10 minutes. Then gently flip over and grill for another 10. Serve hot with tomato ketchup spiked with chilli sauce.
This recipe is part of Mallika Basu's vegetarian three course Curry for Change menu.Get the entire menu.