Wash spinach leaves thoroughly and blanch in to boiling water for 3 minutes. Take some ice cubes in a bowl and transfer spinach leaves with help of tongs or strainer into this bowl with ice. Set aside and let it cool.

Once spinach leaves are cooled completely, remove all the water and also squeeze the spinach leaves lightly to remove excess water.

Throw spinach leaves, mint leaves, boiled green peas, green chilies and ginger into a grinder or blender jar and grind it to a paste. Do not use any extra water to make this paste. Set aside.

Heat 1tbsp oil into a large pan and add chickpea flour. Roast the flour on low flame for 3-4 minutes or until flour is aromatic. To this add green paste, mix well and cook for few minutes or until the moisture from the paste is absorbed. Turn off the flame and let the mixture cool down.

In a mixing bowl take boiled and mashed potatoes, add green spinach mixture, ¼ cup ground corn flakes or bread crumbs, salt, coriander powder, cumin powder, chat masala powder and lime juice. Mix well until well combined and dough like mixture is formed. Taste and adjust the seasoning if needed.

Take a lemon size of mixture and shape into a round Pattie. Continue until the mixture is finished. With this mixture we can make 10-12 Kababs. Take 1 cup ground corn flakes or bread crumbs into a plate and coat each pattie with it.

Heat 2-3 teaspoon oil in a pan on medium to high flame, and place patties into the pan. Shallow fry these Kababs until they are golden brown on both the sides.

Serve hot with ketchup or chutney.