Spinach & Apricot Kebab

Ingredients

• 1/2 bunch Spinach leaves (large)
• 1 small bunch of Mustard leaves              
• 3-4 stalks Spring onions (only the green part)     
• 3/4 cup Mint leaves       
• 1 ½ tbsp Ghee  
• 1 tsp Cumin       
• 2 tsp Garlic chopped      
• 1 tbsp Gram flour (besan)           
• 1 Green chilly chopped 
• 1 tbsp Gram flour (besan)           
• 1 Potato boiled (small)  
• ½ tbsp Coriander powder            
• 1 tsp Fenugreek leaves Powder
•  Handful of Dried Apricots           
• Salt to taste
• Handful Chopped nuts (pistachio, almonds & cashew nuts)
• Bread crumbs for coating
•  Desi ghee for frying
• A small bunch of Micro greens  

Directions

HB Pro Juicer Mixer Grinder blends the spinach with very less water making the perfect vegetarian kebab

1. In boiling water add the spinach & mustard leaves. Stir for 2 minutes. Remove the leaves and dunk them in iced water till completely cool. Squeeze the leaves and add it to the jar along with mint leaves & spring onions. Latch the jar to the base of the machine and using the Preset Wet Soft and then fine grind the leaves without adding any water.
2. Heat a pan and add ghee. Sprinkle cumin and chopped garlic. Lightly brown the garlic. Add gram flour and take the pan off the heat and stir for 2 mins to gently cook the gram flour. Put the pan back on heat and add the puree and cook it on low heat for 3-4 mins. Now add chopped green chilly, coriander powder, salt and fenugreek leaves powder. Toss it for a minute and remove to a plate and cool completely.
3. To the cooled puree add boiled & mashed potato and mix it. Rub a little ghee in your hands and take a small portion of the mixture and roll it into a round. Using the thumb press it gently the centre to create a depression. Fill this up with chopped apricots & chopped nuts.
4. Roll again and slightly flatten them to shape into  a patty. Dunk them on all sides in dried bread crumbs. Heat a pan drizzle ghee and cook on both sides till brown & crisp. Remove and serve hot.