Spinach & Potato Kebab with Raspberry Chutney

*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.

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.

Nutrition Facts

Serving Size 2 pcs

Servings 0

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.

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Spinach & Potato Kebab with Raspberry Chutney