If you know me you will know that deep-fried recipes have never made an appearance in my blog, the main reason is that I just cannot stand the amount of oil that gets used up. Although I can't deny that deep-fried anything tastes great, my whole idea is to make it a lighter version so that its half-sinful. You might say then why bake cakes.... if there is a substitute I go for it else will follow the recipe. Cooking for 2 hungry tummies I just can't do the full deep-fried way. Well I didn't say I diet did I? diets and me are never friends. If you are like me then we are both in the same page :)
Well today was one of those days I wanted to experiment in the kitchen and that's how this recipe came to the making. Potato, spinach patties with some simple Indian patties flattened and pan fried. Most Indian cutlets/ tikkis are based with potato as they make the patties more filling, tasty and help holding the shapes. Usually tikkis are dipped in cornflour and deep-fried. I have gone for a lighter version by pan-frying them.
Potato/ aloo - 1 large (boiled, pealed, mashed)
Spinach leaves/ palak- 1 bunch (cleaned,chopped)
Onion - 1 medium, finely chopped
Shahi Jeera/ cumin - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Amchoor/ dry mango powder - 1/2 tsp
Salt- as per taste
Oil - to pan-fry and saute as required
- Boil the potato and mash it, wash and chop the spinach leaves, set aside
- In a non stick pan heat oil and add the cumin once it changes color add the onions and saute till transparent and add the grated ginger, keep stirring for a minute until the flavors release
- Now add the spices - turmeric, chilli powder amchoor and salt, mix well and add the spinach leaves. Wait for the leaves to wilt, should take 2 minutes and then add the potato, give it a good mix and switch off.
- Once it cools down roll them into balls and flatten them on a plate. Refrigerate them for an hour to hold shape
- Once you are ready to pan fry them heat a skillet and add a tsp of oil and place the patties and fry them each side for 3 minutes each
Serve hot with tomato ketch-up or your favorite sauce
- Make sure that potato is fully cooked before mashing them.
- Adding spinach can be replaced with your favorite green (methi/coriander) or vegetable (carrots/beans/peas)
- You can also use a cornflour dip and roll it on breadcrumbs and fry them