Cabbage Kabab (Super Healthy, Super Tasty!)

Super healthy and super tasty kababs for vegetarians. Don't let the cabbage discourage you! The cabbage and potato mixture make these kababs super moist, succulent. Since I  steam-cook the cabbage almost three-fouth, before adding other ingredients, it has a creamy texture and there is no way anyone will guess whats inside!!  It's a must try!

By the way it's my mom's recipe with a slight twist! While she cuts her cabbage a little coarser to have a distinct taste of crispy cabbage, I like mine very very fine (almost minced) to lend a creamier texture and taste. She makes them like patties/ cutlet shapes (to keep them crispier uniformly) and avoids cornflour, while I make mine round so that I get a succulent centre and crispy exterior. Feel free to try my mom's version too as a variety, just chop the cabbage a little coarse and shape them like patties and skip the corn flour. It tastes good too!!

You need:

Very finely grated cabbage - 1 Cup

Boiled potato - 1 medium size (grated fined)

Onion - 1 medium (chopped very very fine)

Roasted cumin powder - 1 tsp 

Green chilies - 2-3 nos. (fine chopped, adjust to taste)

Fresh coriander leaves/Cilantro - 1/2 cup (chopped fine)

Fresh mint leaves - 5-6 nos. (fine chopped)

Fresh ground pepper - 1/4 tsp

Salt - 1/2 tsp (adjust to taste)

Red chili powder - 1/2 tsp (adjust to taste)

Corn flour - 1/2  Tbsp

Gram flour - 1/2 Tbsp

Aamchoor/ Dry mango powder - 1/2 tsp

Oil - 2 Tbsp (or enough to pan fry)

1. Add a tsp of water to the cabbage and pop it in the microwave oven for 2-3 min. (squeeze out if any excess water remains). You can alternatively cook it in a non-stick pan without adding any water till its cooked three-fourth. The objective is to cook it before making the kabab so that it remains soft, moist and creamy. 
2. Mix all the ingredients other than oil and mix really well so that the kabab mix is homogenous.
3. Cover with a cling wrap and keep it in the refrigerator for 15-20 min. This makes the mixture firm enough to not crumble while cooking. 
4. After 15-20 minutes if you feel the mixture is not firm enough to stay intact while cooking add a little more gram flour to the mixture. Add just enough to hold it as adding more flour would make it less succulent and soft. 
5. Form balls and cook on a non-stick pan with just enough oil to coat the kababs and fry till golden brown in color. The heat should be medium high in the beginning and then low so that exterior gets a little crispy from outside and still stays soft from inside.
6. Transfer to a plate and serve with mint chutney!

* To make roasted cumin owder - slow roast on a pan and crush in a mortar pestle or spice blender)