Spinach & Potato Kebab with Raspberry Chutney

Spinach Potato Kebab with Raspberry Chutney
Yields4 Servings
 4 Russet Potatoessmall, boiled*, peeled
 2 cups Baby Spinachfinely shred
 ¼ cup Cilantrofinely chopped
 ½ tsp Salt
 2 tsp Cumin Powder
 2 tsp Coriander Powder
 1 tbsp Red Peppercrushed
 2 tsp Yellow Onionfinely chopped
 1 Eggbeaten
 2 tbsp Canola Cooking Oil

In a medium bowl, mash boiled potato using a fork or a masher. Add spinach, cilantro, salt, cumin and coriander powder, crushed red pepper, onion and egg.


Knead well to make soft dough. Divide into 8 parts to make round, flat patties, 2 inches in diameter.


In a medium non-stick skillet, over medium heat, add 1 tablespoon oil and swirl to coat the pan. 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.


Enjoy with Raspberry Chutney.

Chef's Tip:

*Ingredients & Method for Boiling Potatoes:

Small Russet Potato, uncooked
2 1⁄2 cups Water
Method for Boiling Potatoes:
In a medium pot, over medium high heat, combine water and potato; boil for 15 to 20 minutes or until cooked and tender. Once cool, peel potatoes.


Nutrition Facts

Serving Size 2 pcs

Servings 4

Amount Per Serving
Calories 170Calories from Fat 70
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 45mg15%
Sodium 350mg15%
Total Carbohydrate 21g8%
Dietary Fiber 3g12%
Sugars 0.9g
Protein 5g10%

Vitamin A 70%
Vitamin C 30%
Calcium 8%
Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.