This recipe is a great way to hide veggies from kids. Swap the courgette with carrot or potato
| Created by | Spinneys |
| Prep time | 15 minutes |
| Freezing Time | 30 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 560 |
| Fat | 26.4g |
| Saturates | 10.3g |
| Protein | 31.1g |
| Carbs | 51.1g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the eggs in a medium-sized pot and cover with cold water. Place the pot over a medium heat and bring to a boil. Cover the pot with a lid and turn off the heat. Let the eggs cook for 10 minutes. Place the eggs in a bowl of iced water and chill for 10-15 minutes. This will make it easier to peel them. Peel and set aside.
Grate the eggs into a large mixing bowl. Grate the courgette and squeeze out excess moisture. Finely chop the coriander. Dice the onion. Add the coriander, garam masala, chilli powder, chickpea flour, onion, salt and black pepper to the grated eggs. Mix well.
Gradually pour in the water as needed and knead the mixture with your hand until it’s well combined and holds together. The mixture should be moist but not overly wet. Ensure all the spices are well incorporated.
Shape the mixture into round kebabs, compacting them so they hold their shape. Once shaped, coat each kebab evenly with breadcrumbs, ensuring the entire surface is covered for a crisp exterior. Freeze for 30 minutes to help it retain its shape.
Heat the oil in a medium-sized pot over a medium heat.
Once hot, carefully place the kebabs in the oil. Fry, turning them occasionally, until they turn golden brown. Remove the kebabs from the oil and place them on kitchen paper towels to drain any excess oil.
Serve with fresh mint and sour cream.
