Palak Aloo Kebab | Spinach Potato Patties

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For the final day of Kebabs under BM#67, I have a spinach based kabab that turned out so good that Konda didn’t even complain about the greens. It was also crunchy as it was fried with a bread crumb coating.
I was not able to locate my original pictures that were clicked and was forced to use this mobile picture which seems to have been taken in a hurry. So will be making it again for better ones soon.
Hope you enjoyed this series of healthy Kababs!

Palak Aloo Kebab

Ingredients Needed:

Spinach / Palak – 2 cups
Potato boiled and grated – 1/2 cup
Green chilli chopped – 2 medium
Ginger – 2 tsp chopped
Garam Masala – 1/2 tsp
Cumin powder – 1/2 tsp
Salt to taste
Cooking oil – about 1 to 2 tsp for each
Bread Crumbs for coating.

How to make Palak Aloo Kebab

Blanch the cleaned spinach leaves, drain and chop it fine.

MW potato for 4 mins, peel and mash well.

Add all the ingredients to a bowl and mix well. The mix should stay together as a ball. Adjust the seasoning.

Divide into equal balls. Flatten into a 2-inch disc. Now roll  each Kebab over bread crumbs.

Heat a nonstick pan and grease with oil. Shallow fry the Kebabs over medium heat until crisp golden color.

Serve with mint chutney or tomato ketchup

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Palak Aloo Kebab | Spinach Potato Patties

Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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