Green pea kebabs

Name: Green pea kebabs
Yield: Makes 12
Cuisine: India
Ingredients: Roasted Tomato Chutney, to serve; 1 egg, beaten; sunflower oil, for shallow-frying; 30 ml/2 tbsp ghee or unsalted butter; 1 large onion, finely chopped; 2–3 fresh red chillies, finely chopped; 10 ml/2 tsp garlic purée; 2.5 ml/½ tsp garam masala; 5 ml/1 tsp salt, or to taste; 65 g/2½ oz/1 cup soft fresh breadcrumbs; 45 ml/3 tbsp plain (all-purpose) flour; 350 g/12 oz frozen garden peas; 175 g/6 oz boiled potatoes, mashed; 5 ml/1 tsp coriander seeds; 5 ml/1 tsp cumin seeds

Preparation info

Makes
12

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Only fresh peas are used in India for making these delectable kebabs, Hare Mattar Ke Kabab, but this recipe uses frozen ones for convenience. These are cooked and lightly crushed, and boiled and mashed potatoes are added for binding. The spicing is simple, delicious and quite fragrant.

Ingredients

350 g/12 oz frozen garden peas
175 g/6

Asia
India
Central India
Snack
Starter
Vegetarian
Spicy

Method

Cook the peas in a pan of boiling water for about 5 minutes, until tender, then drain, transfer to a bowl and mash with a fork.
Add the mashed potatoes, stir well to combine and set aside.
Dry-roast the coriander and cum