Papita ke Kebab with pineapple salsa

Raw papaya kebabs with pineapple salsa.

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