Best for: Vegetarian patties for an appetizer spread.
Spinach, peas, and potato give hara bhara kebabs their green color and soft center. These patties cook in cast iron on the grill, making a practical vegetarian addition to a mixed cookout.
Grill: Covered grill at 400°F; skillet over medium direct heat. Equipment: Saucepan, colander, towel, masher, 12-inch skillet.
Ingredients
Cool: 15 minutes. Chill: 20 minutes. Total: 1 hour 25 minutes.
- 12 oz Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 5 oz fresh spinach
- 3/4 cup frozen green peas
- 1/4 cup finely chopped cilantro
- 2 teaspoons grated ginger
- 1 small green chile, finely minced
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1 teaspoon amchur
- 3/4 teaspoon fine table salt
- 1/4 cup roasted chana sattu
- 3 tablespoons neutral oil, divided
- 1 tablespoon water, for wilting spinach
- Water, enough to cover potatoes by 1 inch
Directions
Boil potatoes in water until tender, about 15 minutes. In the last 2 minutes, add peas; drain well, mash, and spread on a plate to cool for 15 minutes.
While potatoes cook, wilt spinach in a covered saucepan with 1 tablespoon water for 2 minutes. Cool, squeeze very dry in a towel, and chop finely.
Combine potato-pea mash, spinach, cilantro, ginger, chile, cumin, garam masala, amchur, salt, and roasted chana sattu.
Shape into twelve 1/2-inch-thick patties and refrigerate for 20 minutes. During chilling, preheat the grill to 400°F and the skillet over medium heat.
Cook patties in two batches, using half the oil per batch, for about 3 minutes per side until browned and hot throughout; handle gently with a wide spatula.
Transfer to a platter and serve warm. Keep the patties intact rather than pressing them flat while cooking.
Grilling tip: Roasted chana sattu is a cooked binder; do not substitute raw chickpea flour without adjusting the preparation.
