Potato and Spinach Kebabs
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?
- Saturated fat0.0g
- Trans fat0.0g
- Sugars (Total)0.0g
- Vitamin A0.0RAE
- Vitamin C0.0mg
- Vitamin D0.0mcg
- Vitamin B120.0mcg
- 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.
- In a medium bowl, mash the boiled potatoes. Add the spinach, coriander, cumin and coriander powder, crushed red chilli, onion, egg and salt.
- Knead well to make a soft dough. Divide into 8 balls. Shape into round flat patties, approximately 2 inches in diameter.
- 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.
- Repeat this process using the remaining patties and oil.
- Serve warm with a chutney of your choice.
One Serving is 2 kebabs.