Sharing a delicious and rather unusual Kebab recipe with you today. The idea of doing this Kebab came to me when I had some boiled Sweet Potato and a small box of sprouted Mung Beans in the refrigerator. Too lazy to whip up dinner, I thought of making a recipe using these two ingredients.
The result was a Kebab recipe so delicious that I decided to put it on my blog for you all. This recipe is extremely simple and forgiving. I’ve added herbs like Coriander and Mint to my recipe, however you could also add some finely chopped Spinach, Dill, or any vegetables of your choice.
I also added few very basic spices like Coriander Powder, Garam Masala and Fennel powder. I must add here that the fennel powder makes this recipe sing. I find the combination of Sweet Potatoes and Fennel absolutely magical. Add in some fresh ginger, and green chillies, and you have a flavor packed Kebab on hand.
These Kebabs can be eaten as is, or wrapped in flatbreads, made into burgers etc.
Do make yourself a batch today and let me know what you think. Don’t forget to tag me @supaintsonplates #supaintsonplates on Instagram. I would be delighted to hear from you.
SWEET POTATO & SPROUT KEBAB
- 2 boiled/ oven roasted Sweet Potatoes
- 1/2 Cup Mung Bean Sprouts
- 2 tbsp fresh Mint chopped
- 2 tbsp Coriander chopped
- 2 tsp Ginger Paste
- 1 tsp Coriander Powder
- 1 tsp Fennel Powder
- 1 tsp Black Pepper
- 1 tbsp Roasted Besan
- 1/2 tsp Garam Masala
- Salt to taste
- Green Chillies to taste
- 1 tbsp Vegetable Oil
- Add all ingrediants to a mixing bowl
- Mix well
- Shape into lemon size balls. Flatten the balls
- Cook the kebabs on a medium hot skillet with some oil. Cook on both sides until crisp.
- Serve with your favourite dip and enjoy.