Potato Kebabs

This little round potato cake was a favourite meal time snack at my parent's home, for meatless days. It eventually evolved to be a staple on non-meatless days too. My mother's kitchen chef, Fareed, often relied on this to feed many hungry mouths: siblings, guests, family members. Easy to put together and enjoyed by all. Best served with sauces, chutneys, green chilie pickle or on its own.

 

Makes: 10-12 kebabs from medium sized potatoes

Ingredients:

Potatoes: 8-10; medium size; boiled, peeled & mashed
Onions: 1; medium; finely chopped
Green Chilies: 2; finely chopped
Cilantro: 2Tbsp; finely chopped
Spring Onions: 2-3; finely chopped with leaves
Salt: to taste
Oil: to shallow fry
Egg: 1
Breadcrumbs: 1 cup
Cumin Seeds: 2tsp; crushed (optional)
Paprika powder: 0.5tsp (optional)
Chilly Flakes: 0.5tsp (optional)

 

Directions:

1. In a bowl, add mashed potatoes, onions, green chillies, cilantro, spring onions, salt, cumin seeds, paprika powder and chilly flakes. Mix well.

2. In another bowl, whisk one egg.
3. Lay out breadcrumbs in a platter.
4. Make patties with potato mixture.

5. Dip each patty in whisked egg & coat with breadcrumbs.

6. Heat oil and shallow fry patties till golden brown on each side.