Roast all whole spices together in a hot pan for a few seconds cool & grind in a coffee grinder.

Now keep them aside.

Clean and wash the mint and coriander leaves.

Put the onion, garlic, ginger, mint, coriander leaves, green chillies and spices in a food processor and grind coarsely.

Add the egg and give it another quick mix in the food processor.

Place the plant mince in a large bowl add breadcrumbs then pour the spice and onion paste over it.

Add saffron salt and chilli powder.

Mix and leave in the fridge in an airtight container for a minimum of 4-6 hours.

Overnight is better for flavours to infuse into the plant mince.

Shape the mix with dampened or oiled hands into sausage shapes on thick skewers.

Gently slide off each kebab and place on a baking tray lined with aluminium foil.

If you have enough skewers you can leave them on the skewers until after they are cooked.

Cook the kebabs under a grill turning over once or twice until nicely browned on all sides.

They can also be cooked on a barbeque or in a very hot oven (230 C) for 15-20 minutes until browned on all sides.

Serve hot with Serve hot with Green Mango Chutney or Garlic and Mint Chutney.