Mash the boiled potatoes.

Mash the blanched peas.

Grind the blanched spinach leaves in a mixer without adding water.

Mix together the mashed potatoes, peas and spinach puree.

Add the ginger-green chilli paste and salt to the above mixture.

The number of green chillies can be adjusted according to your taste.

Add garam masala powder.

Mix well and make small balls.

Flatten a bit using your palms.

Roll in breadcrumbs.

Slightly press half of a cashew nut on the pressed ball.

Deep fry on both sides.

Serve hot with onion rings and tomato ketchup.