Ingredients:
· 500g potatoes, cut into quarters
· Oil
· 2 garlic cloves, finely chopped
· 50g kale, finely chopped
· 50g spinach, finely chopped
· 50g frozen peas
· ½ tsp chilli powder
· 1tsp ground cumin
· 1tsp amchur (mango powder)
· 3tbsp cornflour

Method:
Dip the potatoes into a pan of cold water. Salt well and bring to boil, then simmer for 12-15 minutes until tender. Drain well and set aside to cool. Heat two tablespoons of oil in a pan over medium heat and add the garlic cloves. After a few seconds, add the kale, cover and reduce the heat to low for five minutes. Add the spinach and peas, cover and cook over low heat for a further five minutes. Remove from heat and add to a food processor to blitz into a coarse paste.

Take out the paste into a bowl with the boiled potatoes, spices, cornflour and half-a-teaspoon salt. Mash well and divide into 12 slightly flattened balls. Heat oil in a deep-frying pan and cook the kebabs for one to two minutes on each side until golden. Serve with a chutney of your choice.