1 frozen pack spinach, thawed, squeezed to remove excess water and emptied in a microwavable container
1 tablespoon curry powder
1 tablespoon garam masala
1 jalapeno, minced
1 teaspoon salt OR as desired
4 large potatoes, boiled and peeled
1 tablespoon minced ginger and garlic
2 tablespoons corn starch OR as needed
Squeeze out water from spinach and heat spinach in a microwave for about 5-6 minutes or until piping hot. Immediately, pour in a blender and blend until somewhat pureed, since you have squeezed out all the water, this may be a bit difficult, it works best if you have a MAGIC BULLET.
In a mixing bowl, mash potatoes along with rest of the ingredients.
Taste the mixture for salt, if needed adjust salt. If the mixture is a bit moist, then you may need to add some more corn starch.
Shape in 16 balls and set aside.
In a non-stick fry pan, heat some oil on medium heat (if using oil spray, then spray oil when the pan is hot). Place 4 kebabs on the pan and saute for 4-5 minutes or until golden brown, flip and saute the other side. Serve immediately.
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