Vegan Corn and Sweet Potato Kebabs with Mint and Coriander Chutney
This is again a simple recipe, throw a few things together and your Kebab is ready. I am using sweet potato instead of regular potato. Sweet potato is loaded with antioxidants, it is cheap and easily available so makes every sense to replace the potatoes with these. Also whenever you make these kebabs do not skip the chutney. The kebabs are no fun without the Mint and Coriander chutney. Also, you can use fresh or frozen corn, which means corn kebabs can be on your table 365 days a year.
Preparation + Cooking Time: Under 15 mins
Serves: Makes 4-5 Kebabs
Ingredients For Vegan Corn and Sweet Potato Kebabs with Mint and Coriander Chutney:
For Kebabs:
- Corn: One cup of corn kernels
- Onion: Finely chopped, 3/4 cup
- Green Chillies: Finely chopped, 1 teaspoon
- Sweet Potato: 1 cup, boiled and mashed
- Mint + green fresh coriander leaves: 1/2 cup
- Capsicum: 2 tbsp, finely chopped
- Rice Flour: 1/4 cup (To bind everything together)
- Salt
- Garam Masala Powder: 1 tbsp
- Lemon juice: 2-3 tbsp OR dry mango powder: 1tbsp
- Satay Sticks: 4-5
- Oil (Any veg oil)
For the Chutney:
- Green Coriander: 2 Cups. Clean the leaves and chop them coarsely
- Mint: 1/2 cup. Chopped
- Garlic: 2-3 cloves
- Green Chillies: 2-3 chopped ( If you want less hot, use only 1)
- Lemon: Juice 1 big lemon or 2 small.
- water: 3/4 cup or less
Method:
Steps to make Kabab:
- Combine everything together, make it like a dough, then grease your palm with some oil and start putting the kebab dough on the satay stick. Do this gently.
- Now in a nonstick pan pour some oil, when it gets hot, place the kebabs first cook on low heat for 2-3 minutes then turn the heat medium-high, cook like this for a minute or so, the kebabs will turn brown.
- Cook all sides and after all sides become brown remove kebabs from the pan.
Steps to make Chutney:
- In a blender, blitz the mint, coriander, lemon juice, garlic cloves with some salt and a bit of water. Start with very little water, if the chutney looks too thick then add just a bit more.
- The chutney should never be too runny, it should be slightly loose than your tomato ketchup. When you get this consistency your chutney is ready.
- You can keep this in a container in the refrigerator for up to 3-4 days.
Vegan Corn and Sweet Potato Kebabs with Mint and Coriander Chutney
Course: Snacks, Vegan, VegetarianCuisine: Indian2
servings5
minutes10
minutes15
minutesIngredients
- For Kebabs:
Corn: One cup of corn kernels
Onion: Finely chopped, 3/4 cup
Green Chillies: Finely chopped, 1 teaspoon
Sweet Potato: 1 cup, boiled and mashed
Mint + green fresh coriander leaves: 1/2 cup
Capsicum: 2 tbsp, finely chopped
Rice Flour: 1/4 cup (To bind everything together)
Salt
Garam Masala Powder: 1 tbsp
Lemon juice: 2-3 tbsp OR dry mango powder: 1tbsp
Satay Sticks: 4-5
Oil (Any veg oil)
- For the Chutney:
Green Coriander: 2 Cups. Clean the leaves and chop them coarsely
Mint: 1/2 cup. Chopped
Garlic: 2-3 cloves
Green Chillies: 2-3 chopped ( If you want less hot, use only 1)
Lemon: Juice 1 big lemon or 2 small.
water: 3/4 cup or less
Directions
- Steps to make Kabab:
- Combine everything together, make it like a dough, then grease your palm with some oil and start putting the kebab dough on the satay stick. Do this gently.
- Now in a nonstick pan pour some oil, when it gets hot, place the kebabs first cook on low heat for 2-3 minutes then turn the heat medium-high, cook like this for a minute or so, the kebabs will turn brown.
- Cook all sides and after all sides become brown remove kebabs from the pan.
Steps to make Chutney:- In a blender, blitz the mint, coriander, lemon juice, garlic cloves with some salt and a bit of water. Start with very little water, if the chutney looks too thick then add just a bit more.
- The chutney should never be too runny, it should be slightly loose than your tomato ketchup. When you get this consistency your chutney is ready.
- You can keep this in a container in the refrigerator for up to 3-4 days.
