Carrot Seekh Kebabs

This is an amended version of Meera Sodha's recipe, which was in The Sunday Times Dish magazine last Sunday, from her new recipe book Fresh India, due to be published on the 7th July 2016.

I had no butternut squash or some of her spices and I replaced breadcrumbs with oats, which worked a treat.

600 g carrots chopped
400 g can chickpeas
1 tbsp ginger chopped
3 garlic cloves crushed
2 green chillies chopped
75 g oats
1 tsp turmeric
2 tsp curry leaves
1 tbsp coriander leaves
3 tbsp rapeseed oil
Salt and pepper

Makes 8 kebabs

Heat the oven to 180º and put the carrots on a baking tray, drizzle with 1 tbsp oil and roast in the oven, for 40-45 mins till soft.   Put the rest of the ingredients in a food processor, add the carrots, plenty salt and pepper and blitz until it makes a smooth paste.

Separate the mixture into 8 balls, roll one between your palms, then shape it around a metal skewer to make a kebab about 10 cm long.   Repeat with the rest of the mixture.

Heat the remaining oil in a frying pan, add the kebabs and cook until crisp and brown, turning every minute or so to make sure they are evenly cooked.

I served the kebabs with lightly cooked spring greens, mango chutney, coconut flakes, chillies and chilli sauce on flatbread and it was superb.

This is a fabulous recipe and any spare kebabs freeze successfully, so you can make large batches to save time.   There were other recipes by Meera in the magazine, which I am dying to try and I can see I will have to buy her book.