Mattar Kabab (Peas Kababs)

Ingredients

• Spinach, blanched and squeezed 500 g
• Peas, boiled 500 g
• Green chillies, chopped 2 or to taste
• Ginger, chopped 1 tbsp
• Salt 1 tsp or to taste
• Powdered black pepper ¼ tsp
• Bread slices, grated 2
• Chick pea flour to dust kebabs
• Oil to pan fry

Preparation

• Place the peas, spinach, ginger, green chillies and bread in the blender and puree.

• Mix in the salt and black pepper.

• Shape the mixture into rounds and dust with the chickpea flour.

• Heat a thin layer of oil in a frying pan and brown the kababs on both sides.

• Serve garnished with onion rings.