Makai Methi Kebab

Vegetarian / plant-based where suitable

Base yield: 8 servings | Current target: 8 servings

AllergensNone listed

Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly

Kcal110 kcal per 100g/100ml | 68 kcal per serving

Offering noteCook with clean intention, offer with gratitude, serve as blessing.

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Ingredients

Ingredient	Base Qty	Scaled Qty	Kitchen Qty / Notes
Sweetcorn, kernels, raw – GB15	145 g	145 g	145 g
4.68x Small portion Potatoes, old, boiled in unsalted water, flesh only – GB15	120 g	120 g	120 g
0.89 average potato Fenugreek leaves, raw	120 g	120 g	120 g
Coriander, fresh, raw – GB15	7.6 g	7.6 g	7.6 g
2 tbsp Peppers, capsicum, chilli, green, raw – GB15	4 g	4 g	4 g
0.2 average pepper Flour, rice – GB15	52 g	52 g	52 g
2 tablespoon Salt	0 g	0 g	0 g
To taste Oil, vegetable, average – GB15	12.6 g	12.6 g	12.6 g

Cook the corn kernels briefly with a splash of water, then drain and pulse them coarsely in a food processor.
Wash and roughly chop the fenugreek leaves.
Combine the corn, potato, fenugreek, coriander, green chilli, rice flour, and salt in a bowl.
Mix well, shape into kebabs, and chill briefly if needed to help them hold their shape.
Cook on a lightly oiled pan until golden on both sides and heated through.
Serve hot.

Whole items may need practical kitchen rounding after scaling.