Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 4
Method: Apply salt to raw papaya and potato and leave aside for five minutes. Press to release water and lay on a paper towel. Place in a large bowl and add all the ingredients, except oil. Mix well and shape into rough thin patties.
| For Kebabs: |
|---|
| Raw papaya, thickly grated 2 cups |
| Raw potato, thickly grated 1 cup |
| Almond chopped 1/2 cup |
| Salt 1 tsp |
| Heeng 1/4tsp |
| Red chilli powder 1/4tsp |
| Turmeric 1 tsp |
| Ajwain 1/2tsp |
| Coriander, cracked 2 tsp |
| Ginger, chopped 2 tsp |
| Green chilly chopped 2 tsp |
| Besan 2 tbsp |
| Green coriander, chopped 2 tbsp |
| Oil 2 tbsp |
Heat oil in a pan and place the patties in medium hot oil. Cook till the bottom caramelises and then carefully turn the patties. Cook till they are crisp from outside. Remove and serve hot.
| For the Salsa: |
|---|
| Pineapple, finely chopped 1 cup |
| Onions, finely chopped 1/4 cup |
| Green chillies, chopped 1 tbsp |
| Green coriander, chopped 1 tbsp |
| Lemon juice 3 tbsp |
| Salt 1/2tsp |
| Pepper 1/4tsp |
For the pineapple salsa, mix all the ingredients and serve with the kebabs.
Created for Almond Board of California
