Vegan Seekh Kabab

This ultimate vegan seekh kabab recipe is made with an assortment of vegetables and spices, and is not only absolutely scrumptious but also healthy, as it is made with only wholesome ingredients. Bursting with myriad flavours and textures, these kababs are undoubtedly a great party snack.
Here’s how to make meaty (yet meatless) vegan seekh kababs that come together in no-time:

INGREDIENTS:-

• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1/2 cup onion, finely chopped
• 1/2 cup cabbage, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 green chillies, finely chopped
• 2 1/2 tbsp gram flour
• 1 carrot, grated
• 1/2 cup green peas, boiled
• 1/2 cup green beans, finely chopped
• 2 tbsp coriander leaves, finely chopped
• 1 tbsp mint leaves, finely chopped
• 2 tbsp cashews
• 2 potatoes, boiled
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• 1/4 tsp ground black pepper
• 1 tbsp lime juice
• 4 tbsp bread crumbs (or as needed)

INSTRUCTIONS : –

1. Heat a skillet over medium-low heat and add the gram flour. Dry roast for about 10 minutes or until it reaches a light tan colour. Transfer the flour to a plate.
2. In the same skillet, heat oil over medium heat. Add the onion, chillies and ginger-garlic paste. Sauté until the onions are slightly wilted.
3. Add the cabbage, carrot and beans. Cook until soft and tender (but not mushy).
4. Allow the mixture to cool before transferring to a food processor.
5. Add the cashews, coriander leaves and mint leaves to the food processor and pulse until coarse.
6. To a large mixing bowl, add the potatoes and mash until smooth.
7. Add the processed veggie mixture along with peas, spices, roasted gram flour and lime juice. Stir to well-combine.
8. Add the breadcrumbs and mix well.
9. Scoop out a heaping tablespoon of the mixture and press to form a cylindrical shape. Insert a skewer into the centre. Repeat this process for the rest of the mixture.
10. Heat a greased grilled pan and place the skewers on them. You can alternatively use a tawa, charcoal grill or a barbecue grill.
11. Cook for 5-7 minutes or until golden brown on all sides.
12. Serve with mint chutney, tomato ketchup and garnishes of onion slices and lemon wedges.