1: 2 bunches of spinach, cleaned and finely chopped2: 1 1/2 tbsps grated ginger
3: 2 potatoes, boiled, peeled and mashed
4: 1 large onion finely chopped5: 3 fresh green chillis finely chopped
6: 1 tsp amchur pwd (dry mango pwd) or 1-2 tbsp lemon juice7: small bunch coriander leaves, chopped
8: 5 bread slices crumbled
9: 1 tbsp coriander seeds coarsely pounded10: 1 big pinch garam masala pwd
11: salt to taste
12: oil for shallow frying
Method:
Combine all the above ingredients (except oil) and shape into patties. Refrigerate for 20 mts. Heat a non-stick tawa and drizzle some oil and place 4-5 kebabs and shallow fry on both sides till brown. Serve hot with tomato sauce or date and tamarind chutney.
Note:
Alternatively, you can charcoal grill/oven-broil the kababs by coating the grill with some oil to prevent them from sticking.
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