Bhea Kebab (Vegan, Paleo, Whole30)
A simple and deliciously tangy veggie kebab made with lotus root and potatoes.
Servings: 20 kebabs
Ingredients
- 700 g bhea (raw lotus root)
- 450 g medium potatoes, boiled (About 2 medium potatoes)*
- 1/2 tsp salt
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/2 tsp ground black pepper
- 2 tsp amchoor (dried mango powder)
- 2 tsp anardana powder (dried pomegranate seed)
- 1 small onion
- 2-3 small green chillies
- 1 tbsp arrowroot powder (or tapioca starch or breadcrumbs)
- avocado oil (for frying)
Instructions
- Wash, roughly chop and boil your potatoes until easily pierced with a fork. Drain and set aside to cool.
- While the potatoes are boiling, start to clean, peel and roughly chop your lotus root.
- Using a food processor with the blade attachment, chop the lotus root until finely chopped. There will be quite a bit of liquid given off by the chopped bhea. Use a strainer and squeeze out as much liquid as you can with your hands. You can even use a cheese cloth to strain it. The dryer you get them, the crispier your kebabs will be! Set aside the drained chopped bhea in a large bowl.
- Back to the boiled potatoes, mash them well until smooth. Add to the chopped bhea and add the seasonings: 1/2 tsp salt, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp red chilli powder, 1/2 tsp black pepper, 2 tsp amchoor and 2 tsp anar dana. Mix well and set aside.
- In the same food processor, blend the onion and 2 green chillies until finely chopped. Add to the bhea kebab mixture with 1 tbsp arrowroot powder. Mix well.
- The mixture should hold together when pressed into a round kebab shape. If you find that it is falling apart, you can add a tablespoon more arrowroot powder, breadcrumbs or one egg to help bind the mixture. Form a test kebab into a round thin patty. A bit smaller than the size of your palm.
- Heat a large frying pan with 2 tbsp avocado oil on medium heat. Add the test kebab and cook for 2-3 minutes on one side until it turns golden, flip and cook 2 minutes more on the other side until golden.
- Taste the first kebab to make sure you like the seasonings. Adjust to taste. Then form the remaining mixture into patties and pan fry until golden on both sides. You should have about 18-20 thin palm sized kebabs in total.
- Serve immediately with some ketchup or imli chutney on the side.
Notes
*To save time you can use one package of instant mashed potato mix instead of boiled potatoes. This will also help to bind the kebab mixture together so you may not need the arrowroot powder.
Note: These kebabs don't freeze well, so I suggest eating them within 2-3 days of making them.