Ke­babs mi­nus cleaver

IN MY KITCHEN: Kaushy Pa­tel from Prashad at Drigh­ling­ton.

Yorkshire Post - YP Magazine - - Front Page -

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!

Chris­tine Austin rec­om­mends:

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