Kebabs minus cleaver
IN MY KITCHEN: Kaushy Patel from Prashad at Drighlington.
IT’S always refreshing when you get to taste something new. My daughter in law Minal first introduced these amazing vegetable kebabs to our restaurant menu in 2004, and I was really impressed. My son Bobby is a very lucky man! Crush the chillies, garlic and ginger together with a pinch of salt using a pestle and mortar (or blender) to make a fine masala paste.
If you are using frozen peas, rinse them in warm water to start them thawing. Chop the peas with a knife or in a blender Match the spice in this dish with the cool, crisp peach and mandarin orange flavours in the Lodge Hill Riesling 2014, Jim Barry, Majestic, currently £9.99 on multi-buy until August 3 or try the lively red berry fruit in Louis Jadot Beaujolais Villages 2013, Tesco, currently £8.49 until August 4. until coarsely blended. Boil the potato in its skin, then peel and grate coarsely.
Put the masala paste, peas, grated potato and all the other ingredients except the sunflower oil into a large bowl. Mix thoroughly until you have a strong but workable dough-like paste. Lightly oil your hands and, taking three teaspoons at a time, form the dough into flattened round patties. Place on an oiled tray.
Heat the frying oil – about 15cm deep – in a large pan over a high heat (or in a deep fat fryer, if you have one). Test the temperature by dropping a little of the kebab mix into the oil – when it’s hot enough, the mix will float to the surface. Reduce the heat to medium.
Gently lower four or five kebabs into the oil and use a wooden spoon to move them around so that they cook evenly all over. Fry for 8-9 minutes, or until dark brown with a crisp coating. Remove from the oil with a slotted spoon and leave to rest on kitchen paper while you fry the next batch. Repeat until all the kebabs have been fried.
Serve while still warm with your favourite relish!