Kale and Sago Kebabs are a delicious, nutritious twist on traditional kebabs. These kebabs combine the earthy, slightly bitter taste of kale with the light, chewy texture of sago (tapioca pearls). Perfectly spiced and crisped to perfection, they make a satisfying vegetarian snack or appetizer. These kebabs are rich in fiber, vitamins, and antioxidants, offering a healthy and flavorful option for those looking to incorporate more plant-based ingredients into their diet.
Ingredients:
- For the Kebabs:
- 1 cup fresh kale leaves, finely chopped
- 1/2 cup sago (tapioca pearls)
- 1 large boiled potato, mashed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garam masala (optional)
- 1/4 tsp turmeric powder
- Salt to taste
- Freshly ground black pepper to taste
- 1-2 tbsp chickpea flour or all-purpose flour (for binding)
- 2 tbsp chopped fresh cilantro
- 2 tbsp lemon juice
- 2 tbsp olive oil (or any neutral oil for frying)
- For Garnishing (optional):
- Lemon wedges
- Chopped cilantro
Directions:
- Prepare the Sago:
- Wash the sago thoroughly under cold water to remove any excess starch. Then, cook the sago according to the package instructions. Typically, you would bring a pot of water to a boil, add the sago, and cook for 5-7 minutes, or until the pearls become transparent and soft. Drain any excess water and set aside to cool.
- Blanch the Kale:
- Bring a pot of water to a boil. Add the chopped kale leaves and blanch them for 2-3 minutes until they are wilted but still vibrant green. Drain and squeeze out any excess water. Set aside to cool.
- Prepare the Kebabs Mixture:
- In a large bowl, combine the cooked sago, blanched kale, mashed potato, chopped onion, minced garlic, ground cumin, coriander, garam masala (if using), turmeric, salt, pepper, cilantro, and lemon juice.
- Add chickpea flour (or all-purpose flour) to the mixture, little by little, until the mixture is firm enough to hold its shape. You may need more or less flour depending on the moisture content of your ingredients.
- Mix well until all ingredients are fully incorporated.
- Shape the Kebabs:
- Take small portions of the mixture and shape them into cylindrical or oval-shaped kebabs. You can also flatten them into patty shapes if you prefer.
- Cook the Kebabs:
- Heat oil in a non-stick skillet or frying pan over medium heat.
- Carefully place the shaped kebabs in the pan and fry them for 3-4 minutes on each side, or until golden brown and crisp. Be gentle when flipping the kebabs to avoid breaking them.
- Serve:
- Once cooked, remove the kebabs from the pan and place them on a paper towel-lined plate to drain excess oil.
- Serve the Kale and Sago Kebabs warm, garnished with lemon wedges and chopped cilantro for added freshness.
These Kale and Sago Kebabs are full of flavor and texture, offering a satisfying vegetarian dish that’s both healthy and filling. Enjoy them as a snack, appetizer, or even as a main dish with a side of chutney or yogurt dip!
