Spinach & Green Pea Patties (Hara Bhara Kebabs)

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper



An impressive way to liven up your appetizer table over the holidays.


  • 2 tbsp. Patak's Madras Curry Paste
  • 4 medium potatoes cut into quarters, cooked
  • 2/3 cup green peas, cooked
  • 1 cup fresh spinach leaves
  • 1 tbsp fresh cilantro, chopped
  • 2 tbsp corn flour
  • Vegetable oil for deep frying
  • Salt to taste


  1. Mash together the cooked potatoes and green peas. Blanch the spinach leaves in boiling water. Drain and plunge into cold water to chill. Squeeze gently to remove excess water. Chop finely.
  2. Add the spinach to the potato and pea mixture. Mix well. Add cilantro and Patak's Madras Curry Paste.
  3. Add corn flour to bind and mix well, adding salt to taste. Divide the mixture into 24 equal portions. Shape each portion into a ball. Flatten into a thick disk.
  4. Heat oil in a wok or deep-bottomed frying pan over medium-high heat. When oil is hot but not smoking, fry the patties for 3 to 4 minutes, turning halfway through.
  5. Serve immediately.