Lotus root kebabs

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

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

Asia
India
Starter
Snack
Gluten-free
Vegetarian

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