Boil the potatoes, allow them to cool and then peel and mash.
Blanch spinach leaves in boiling water, then put immediately in cold water (to retain fresh green color) and squeeze out excess water.
Dry roast the spice mix ingredients in a pan for a few mins until fragrant.Once done allow to cool and grind to a powder.
In the same pan add 2 tbsp of oil and ginger. Saute for a minute and add the green peas.
Cook for a couple of minutes.
Transfer the peas and spinach into a food processor and make a paste along with cilantro and mint.
Add this to the mashed potato along with the spice mix and cornflour.Check the seasonings.
Divide the mixture into equal portions. Shape each portion into a ball and then press it between your palms to give it a flat shape.
Heat a pan and drizzle some oil. Cook the kababs on both sides to golden and crisp outside on medium heat.
Repeat the same with the remaining mixture.Serve with your favorite chutney or sauce.
