Green spinach and pea patties (Hara bhara kabab)

1. Blanch the spinach in boiling water for 1 minute, plunge into iced water, then squeeze thoroughly. Cook the peas for 3 minutes, boil the potatoes in their skins until tender and peel.

2. Pulse the spinach, peas, green chillies, ginger and coriander in a food processor into a coarse paste (not completely smooth).

3. In a bowl knead the green paste with the mashed potatoes, the chickpea flour toasted in a pan for 2 minutes until fragrant, chaat masala and salt. If too soft, add a little more chickpea flour.

4. With wet hands shape 12 small balls, flatten them and press a cashew into the centre of each.

5. Heat the oil in a frying pan and fry the kababs over medium heat for 3-4 minutes on each side until golden.

6. Serve hot with mint chutney or ketchup.

Tip: "Hara bhara" means "full of green": a favourite starter at vegetarian North Indian parties. Toasted chickpea flour binds them and adds a nutty flavour; squeeze the spinach really well or the mixture will be watery.