Kaushy Patel from restaraunt Prashad gives us the recipe for the perfect mashed pea and cauliflower kebabs

  • 30 minuites
  • 4
  • Medium


  • 80g fresh or frozen peas
  • 1 small red skinned (or other waxy) potato
  • 1/4 head cauliflower, coarsely grated
  • ¼ head cabbage, coarsely grated
  • ½ medium carrot, coarsely grated
  • 1 handful fresh coriander, finely chopped
  • 30g chapatti flour
  • 30g rice flour
  • ½ tsp garam masala
  • 1 tsp salt
  • ½ tsp black peppercorns, coarsely ground or crushed
  • 1 tbsp lemon juice
  • Sunflower oil, for frying
  • For the masala
  • 1-3 green chillis, seeds left in
  • 1-2 cloves garlic
  • 2cm root ginger, peeled and roughly chopped
  • Pinch of salt


Crush the chillies, garlic and ginger together with a pinch of salt using a pestle and mortar (or blender) to make a fine masala paste.

If you are using frozen peas, rinse them in warm water to start them thawing.

Chop the peas with a knife or in a blender until coarsely blended.

Boil the potato in its skin, then peel and grate coarsely.
Put the masala paste, peas, grated potato and all the other ingredients except the sunflower oil into a large bowl.

Mix thoroughly until you have a strong but workable dough-like paste.

Lightly oil your hands and, taking three teaspoons at a time, form the dough into flattened round patties.

Place on an oiled tray.

Heat the frying oil – about 15cm deep – in a large pan over a high heat (or in a deep fat fryer, if you have one). Test the temperature by dropping a little of the kebab mix into the oil – when it’s hot enough, the mix will float to the surface.

Reduce the heat to medium.

Gently lower four or five kebabs into the oil and use a wooden spoon to move them around so that they cook evenly all over.

Fry for 8-9 minutes, or until dark brown with a crisp coating.

Remove from the oil with a slotted spoon and leave to rest on kitchen paper while you fry the next batch.

Repeat until all the kebabs have been fried.

Serve while still warm with your favourite relish!

About The Author

Since Kaushy and Mohan Patel opened Prashad 22 years ago serving authentic vegetarian Gujarati and South Indian food, it has grown from a small deli in Bradford to a 80+ seat restaurant, which has gained recognition from Gordon Ramsay as Finalists on Channel 4’s Ramsay’s Best Restaurant 2010. They have also been named in The Michelin Guide and The Good Food Guide as well as winning numerous awards.

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