(Soft spinach & sweet apricots blended together to make a succulent kebab)

Prep time – 20 mins
Cooking time – 10 mins
Serves – 2

Spinach leaves – ½ bunch (large)
Mustard leaves – 1 small bunch
Spring onions (only the green part) – 3-4 stalks
Mint leaves – ¾ cup
Ghee – 1½tbsp
Cumin – 1 tsp
Garlic chopped – 2 tsp
Gram flour (besan) – 1 tbsp

Green chilly chopped – 1no
Gram flour(besan) – 1 tbsp
Potato boiled – 1no (small)
Coriander powder – ½tbsp
Fenugreek leaves Powder – 1 tsp
Dried Apricots – handful
Salt – to taste
Chopped nuts (pistachio, almonds & cashew nuts) – handful
Bread crumbs – for coating
Desi ghee – for frying
Micro greens – a small bunch

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 mixer grinder jar along with mint leaves & spring onions. grind the leaves without adding any water into a fine puree.
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.
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.
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.