VEGETABLE KEBABS WITH PEAS by SUE RAFIQ
Sue Rafiq is the proprietor, alongside her family, of Discount Supermarket, the independent community grocery shop which also acts as a social hub in Heath, where Global Gardens is based. She is well known in the community, with children, and the elderly and everyone in between. She curates the candy and soda collection in the shop, while her son and husband curate the vast beer, cider, wine and spirits selection.
Sue was raised on a farm in Faisalabad, Pakistan, in an agriculturally protected area. She often cooks meals for the community using traditional Pakistani recipes, many of which she learned from her mother-in-law. She came to Global Gardens to pick some peas with her granddaughter and shared this recipe for Vegetable Pakoras with us.
150 g boiled peas 300 g boiled potatoes 200g spinach 100 mls lemon juice 1 egg 150 g toasted gram flour 2 tablspoons cumin seeds 1 teaspoon coriander 1 teaspoon black pepper 1 green chilli 2 tablespoons vegetable oil
Method Toast gram flour in a frying pan until it turns golden, set aside. Boil peas and potatoes Dice green chilli Shred spinach leaves with your hands Prepare a plate with 1/2 the gram flour spread evenly onto it In a large bowl, crack the egg in and and stir with a fork, emulsifying the yolk and egg white Add all the ingredients, including the remaining gram flour, to the bowl, mix them with your hands into balls, or ovals/ Roll each ball on the gram plate coating it with gram coating Put in the fridge to set, to get cold, or a freezer Heat vegetable oil in a shallow pan. When the pan is sizzling, add the balls to the pan. Each kebab needs space around it to brown evenly. If doing in batches, change the vegetable oil each round and do step 10 again. **Save the used vegetable oil to make a gram salad dressing with. When browned on one side, flip to the other side. Serve alongside a condiment such as mint chutney.