Potato and Spinach Kebabs

25 October 2018


Diet Type:Starter or snack

Healthy Hints

If you're feeling adventurous, try replacing the potato with sweet potato to increase the vitamin and nutrient content in your kebabs! Loaded with vitamin A and C, sweet potatoes also rank lower on the Glycaemic Index scale, meaning they're less likely to cause large spikes in your blood sugar levels!



4 small potatoes, boiled and peeled

2 cups baby spinach, finely shred

¼ cup coriander, finely chopped

2 tsp cumin powder

2 tsp coriander powder

1 tbsp crushed dried red chilli

2 tsp onion, finely chopped

1 egg, beaten

½ tsp salt

2 tbsp rapeseed (canola) oil

What does this chart mean?

Serving Weight 102 g g
  • Calories0kcal
  • Protein0.0g
  • Fat0.0g
  • Saturated fat0.0g
  • Trans fat0.0g
  • Cholesterol0.0mg
  • Carbohydrate0.0g
  • Sugars (Total)0.0g
  • Fibre0.0g
  • Sodium0.00mg
  • Salt0.0g
  • Iron0.0mg
  • Vitamin A0.0RAE
  • Vitamin C0.0mg
  • Vitamin D0.0mcg
  • Vitamin B120.0mcg
  • Potassium0.0mg


  1. In a medium pot, bring water to a boil. Add the potatoes, with skin, and boil over medium-high heat for 15 to 20 minutes or until tender. Remove from the water and allow to cool. Once cooled, peel the potatoes.
  2. In a medium bowl, mash the boiled potatoes. Add the spinach, coriander, cumin and coriander powder, crushed red chilli, onion, egg and salt.
  3. Knead well to make a soft dough. Divide into 8 balls. Shape into round flat patties, approximately 2 inches in diameter.
  4. In a medium non-stick pan, heat 1 tablespoon of the oil, over a medium heat. Pan-fry four patties for 2 to 4 minutes on each side or until golden brown.
  5. Repeat this process using the remaining patties and oil.
  6. Serve warm with a chutney of your choice.

One Serving is 2 kebabs.

0 made it