Spinach Pea Patties (Vegan/Gluten Free/Zero Oil)

This recipe is my take of one of my favorite appetizer hara bhara kabab.

The best part about this recipe is it is a wholesome recipe.

How?

It has spinach great source of magnesium, iron ,vitamin K, vitamin A, vitamin C, peas good source of protein, vitamins C and E, zinc, and other antioxidants that strengthen your immune system and russet potato great source of carb and protein.

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Ingredients:

(Serves 2)

1 russet potato

2 cup spinach

2 cup peas

2-3 thai chillies

8 split cashew for garnishing

1tsp cumin seeds

1/2 tsp turmeric powder

1 tbsp lime juice

1tsp garam masala or curry powder

salt to taste

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Nutrition Value:

Total Calories: 447

Carbs: 89g

Fibre: 22 g

Sugar: 19g

Protein: 23g

Fat: 2.4g

Saturated Fat: 0.4g

Polyunsaturated Fat: 0.884g

Monounsaturated Fat: 0.594g

Sodium:3%

Potassium: 44%

Vitamin A: 158%

Vitamin C: 176%

Vitamin E: 10%

Vitamin B-6:176%

Vitamin B-K: 307%

Calcium: 15%

Iron: 57%

Magnesium: 52%

Manganese: 113%

Phosphorous: 69%

Copper: 98%

Zinc: 44%

% are based on diet of 2000 calories a day

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Instructions:

1. Boil 1 medium size russet potato

2. Place a pan on stove and roast cumin seeds

3. Add peas, spinach, salt, turmeric and curry powder

4. Add 1 tbsp water and saute the veggies. You can choose to not saute spinach and add it as raw in the blender

5. Once done, let it cool

6. Blend this in a blender. (do not add any water when blending)

7. Mash the boiled potato and add blended pea spinach paste to it

8. Make small balls and flatten them in shape of a patty

9. Add split cashew on top of each patty (optional)

10. Air fry it for 15-20 minute at 350 °F. You can choose to bake it at same temp.

11. Serve it with green chutney dip or peanut dip