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300 gms potatoes boiled till soft
150 gms peas boiled till soft
150 gms spinach boiled
1/2 cup chopped coriander leaves
2" piece of ginger grated
1 tbsp chaat masala
Salt to taste
Vegetable/ canola/ sunflower cooking oil to shallow fry the kababs
Cashews to garnish (1/2 cashew per kabab)
Mix and mash together the potatoes, peas and spinach till a smooth paste is formed.
Add the remaining ingredients and mix well.
Keep in the refrigerator for 1 hour.
Remove from refrigerator and form into patties.
Heat the oil on a heavy-bottomed skillet and shallow-fry the kababs till crisp on each side.
Drain on paper towels. Garnish with cashews and serve hot with a chutney of your choice.