Name: Lotus root kebabs
Yield: Makes 12
Cuisine: India
Ingredients: 350 g/12 oz boiled potatoes; 400 g/14 oz canned lotus roots, drained and rinsed well; 75 g/3 oz white poppy seeds; 1 egg, beaten; Almond Chutney, to serve; vegetable oil, for shallow-frying; 1 fresh green chilli, finely chopped (deseeded if preferred); 1 fresh red chilli, finely chopped (deseeded if preferred); 2.5 ml/½ tsp fennel seeds; 5 ml/1 tsp garam masala; 30 ml/2 tbsp sunflower oil or light olive oil 1 small onion, finely chopped; 1 cm/½ in piece of fresh root ginger, grated; 7.5 ml/¾ tsp salt, or to taste; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped, plus sprigs, to garnish

Preparation info

Makes
12

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In the Hindu religion, the beautiful lotus flower is synonymous with spiritual awakening. In this Kashmiri recipe, Nadhru Kababs, exotic lotus flower roots are lightly mashed and blended with potatoes to create kebabs that are as enticing as they are delectable.

Ingredients

400 g/14 oz canned lotus roots, drained and rinsed well
350 g/12

Method

Blend the lotus roots and potatoes in a food processor; the potatoes should be smooth, but the lotus roots should still have a rough texture. Transfer the mixture to a bowl.
Heat the oil over a medium heat and fry the onion, ginger, an