Hara bhara kebab burger

These not only look great, but they’re also delicious and good for you. They can be eaten on their own with a little mint and coriander chutney or mango pickle.

MAKES 8 PREP 15min, plus chilling COOK 25min

• 1 large potato, about 350g, cut into 6 pieces

• 225g spinach

• 5tbsp rapeseed oil

• 3 green cardamom pods, lightly smashed

• 2.5cm cinnamon stick

• 2 cloves

• 1tsp each of cumin and coriander seeds

• 1 small onion, finely chopped

• 30g peas

• 100g mint

• 100g coriander, finely chopped

• 2-3 green chillies, finely chopped

• 5 garlic cloves, finely chopped

• 2.5cm ginger, finely chopped

• 125g paneer, grated

• 2tbsp gram (chickpea) flour, plus extra if needed

• 1tsp chaat masala

• Juice of 1 lime 1 Bring a pan of water to the boil and cook the potato for about 10min, until soft. Use a slotted spoon to fish out potato chunks, then mash lightly with a fork.

2 Blanch spinach in water for about 30sec. Drain and squeeze out as much of the water as you can, then finely chop.

3 Heat a frying pan over medium heat and add 2tbsp oil. When visibly hot, stir in cardamom pods, cinnamon, cloves, cumin and coriander. Move spices around for about 45sec, then remove cardamom pods and cinnamon. Add onion and fry for about 5min. Stir in spinach, potato, peas, mint, coriander, chillies, garlic and ginger and cook for a further 3min. Allow to cool.

4 Put these ingredients with the paneer, flour and chaat masala in a food processor or large pestle and mortar and blend to a thick paste. Add lime juice and salt to taste.

5 Form this paste into 8 large patties. If it’s too wet, add a little more flour. Put patties in the fridge for about 15min before frying.

6 When ready to cook, heat remaining oil in a frying pan and fry patties for 3min per side, until lightly browned and heated through.