Punjabi Green Kebabs

Serves 6
Published in: The Miami Herald

4 cups Spinach -- chopped
1 cup paneer or queso blanco cheese -- mashed or grated
2 slice bread -- soaked in a little water, drained and squeezed
(about 1 cup )
1 fresh green chile -- seeded and minced
1 large garlic clove -- smashed and minced
1 teaspoons Ginger Root -- peeled and grated
Salt
Oil for frying

Bring 2 cups water to a boil and add the spinach. Cook until soft but not
mushy, 3 to 4 minutes (less if using baby spinach). Drain into a bowl of
ice-cold water. Remove by lifting out in clumps and squeezing out the
water. In a food processor, combine the spinach, cheese, mashed bread,
chile, garlic, ginger and salt to taste. Grind to a smooth paste. Place in
a covered container and refrigerate about 30 minutes to firm slightly.
Divide the mixture into 12 equal portions. With lightly oiled palms, roll
into 2-inch long rolls or 2-inch balls and flatten slightly to make a
patty. To shallow fry, heat about 3 tablespoon oil in a large skillet over
medium-high heat and cook six at a time, turning once, until browned on
both sides, 5 to 6 minutes. To deep-fry, pour at least 2 inches oil into a
3-quart saucepan and heat over high heat until hot but not smoking.
Deep-fry two to three patties at a time, until golden brown on both sides,
about 5 minutes, Reduce the heat if they brown too quickly. Drain on paper
towels.

Serve hot. Makes 12 patties.

Source: Adapted from Favorite Dishes of India by Kaushi Bhatia


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