Alu Adaraki Palak Kebabs (Potato Ginger and Spinach Cutlets)

Preparation - Clean, peel, boil and mash 2 Potatoes in a bowl. To it, add cleaned and finely chopped 2 bunches of Spinach Leaves, finely chopped 2-3 Fresh Green Chilies, finely chopped large Onion, 1½ tbsp of grated Ginger and finely chopped small bunch Coriander Leaves. Combine well and add crumbled 4-5 Bread Slices, coarsely pounded 1 tbsp of Coriander Seeds, a big pinch of Garam Masala Powder, a tsp of Amchur Powder / 1-2 tbsp of Lemon Juice, Salt to taste. Mix well and shape into round patties.

Kebabs - Heat a non-stick tawa and drizzle some oil. Place the kebabs and shallow fry on both sides till brown. Serve hot with tomato sauce.