Beetroot Shami Kebabs

550 grams raw beetroot
225 grams soft paneer, preferably homemade
2 tablespoons lemon juice
1 1/2 inches ginger, peeled and grated
3 cloves garlic, minced
2 green chillies, finely chopped
1 teaspoon garam masala
1 1/2 teaspoons salt
4 tablespoons chickpea flour/besan
30 grams fresh coriander, finely sliced
1 medium egg, or egg substitute (such as 2 tablespoons arrowroot mixed with 2 tablespoons water), or omit

Canola oil

Trim the tops and tails from the beetroot, place in a pan of cold water on a medium heat, bring to a boil and cook until tender and a knife slides easily through them.  Depending on their size, this could take from 40 minutes to 1 hour.  Drain and leave to cool, then slip the skins off using your fingers or the back of a knife (wear rubber gloves if you don't fancy having pink hands).  Mash the beets as finely as you can.

Pop the beetroot mash into a frying pan over medium heat and stir-fry for about 5 minutes.  Crumble the paneer into the beetroot, add the lemon juice, ginger, garlic, green chillies, garam masala and salt, and stir for another couple of minutes.  Take the pan off the heat, add the chickpea flour and coriander, and mix really well.  Leave the mixture to cool down, then add the egg and mix thoroughly.  

Lay a sheet of greaseproof paper or foil on a flat surface.  Take an egg-sized bit of the mixture, roll it into a ball, then flatten it into a patty around 2 or 2 1/2 inches in diameter.  Place on the foil and repeat with the rest of the mixture, to make about 18 kebabs in total.

Put a teaspoon of oil into a non-stick frying pan on a high heat.  When hot, add 4 kebabs and fry for around 1 1/2 minutes on one side.  Turn and fry for another 1 1/2 minutes or until crispy.  Repeat with the rest, then transfer to a serving plate.  

Makes 18, serves 6.

From Fresh India by Meera Sodha, with very minor change

Note: Can be served with raita, or with tamarind chutney.