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Cottage Cheese and Ricotta Kebabs

recipe 25 min
Total 262 Kcal 30 g protein 27 g carbs 4 g fat

Ingredients for serving

  • 10 g Onions, raw 0.06 x cup, chopped (160g)
  • 0.3 g chat masala 0.06 x 1 tsp (5g)
  • 30 g Hung Curd 2 x 1 tbsp (15g)
  • 31 g ricotta cheese, fat free 0.5 x 1/4 cup (62g)
  • 15 g Coriander (cilantro) leaves, raw 0.75 x sprigs (20g)
  • 117.8 g Cheese, cottage, nonfat, .. 0.81 x cup (not packed) (145g)
  • 7.5 g Mint Leaves, green, raw 0.75 x 4-5 leaves (10g)
  • 7.5 g Ground cumin 0.5 x tbsp (15g)
  • 2.5 g Oil, olive, salad or cooking 0.63 x tsp (4g)
  • 33.5 g Peas, green, frozen, unprepared 0.25 x cup (134g)
  • 16.9 g Peppers, hot chili, red, raw 0.38 x pepper (45g)
  • 5.6 g Garam Masala 1.13 x 1 tsp (5g)

Instructions

  • Grate the cottage cheese finely and combine it with hung curd and ricotta cheese in a bowl.
  • Finely chop the red pepper and add it to the cheese mixture. Mix well.
  • Add chopped onion, salt, pepper, spices and coriander. Mix well.
  • Cover the bowl and refrigerate for a few minutes.
  • Heat a little oil in a pan over medium heat. Add shredded mint leaves and green peas and saute for a few minutes. If required, add a little water and smash the green peas using a spoon. Add a little chat masala and mix well. Keep the mixture aside to cool.
  • Take a small amount of cheese mixture (about 50 grams each) and form into balls. Flatten each ball and place little smashed peas over it and cover it. Now flatten it to give a disc shape.
  • Brush a little oil over the kebabs and sear them in clarified butter till golden brown on both sides.
  • Serve hot.

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