Panna is the Indian name for emeralds or the colour green. Just close your eyes and imagine a doe-eyed Indian princess, her wrist bejewelled with emeralds, reaching out to pick up one of these green kababs. This is not such a far-fetched idea, as this recipe traces its lineage back to royal kitchens of yore. These cutlets are all green inside – packed with spinach and peas, with the added superb texture of soya granules. Exotic spices like cardamom, cinnamon and cloves make them extra special, extra delicious. A hint of ginger, a sparkle of red chillies and your Indian experience is complete. Pop one in your mouth right now!
Spinach (25%), Peas (25%), Soya Granules, Pumpkin, Refined Sunflower Oil, Ginger, Fresh Garlic, Fine Wheat Flour, Salt, Fresh Green Chili Pepper, Cumin Seed, Red Chili Pepper, White Pepper, Cardamom, Cinnamon, Clove & Black
At (-) 18° C – 12 Months
Serving Size : 6 Pieces (120
Servings Per Container about 2
Calories from fat 70
Amount per serving
* % Daily Value*
Vitamin A 0%
Vitamin C 0%
*Percent Daily Values are based on a
2000 calorie diet. Your daily values may be higher or lower depending of your calorie needs:
Calories per gram:
Ice crystals on frozen food can cause spattering when added to hot oil. Add product carefully.
For best result cook straight from frozen. Replace unused product in the freezer
veg. Panna Kebab in hot oil at 350 °f (180°c) for 2 minutes until crispy and golden brown. Remove and serve
Preheat oven to 425° f (250°
c). Arrange frozen Panna Kebab in a single layer in ovenable tray and bake for 10 minutes or until golden crispy. Remove and serve hot.
Thaw the product to room temperature. Pierce film cover on tray several time. Heat tray on high setting for 45 seconds. Remove film cover and serve hot. Above timing may need adjustment depending on microwave oven