Gingery spinach and potato patties

Heat cooking oil in a frying pan over medium heat. Add cumin seeds and ginger, sautéing until the seeds turn golden.

Ingredients

5 mL of Cumin Seeds

30 mL of Cooking Oil

1 piece of Ginger

5 mL of Coriander Seeds

Equipment

Frying Pan

Stove

Add the chopped green chilies, coriander seeds, and the prepared spinach to the pan. Sauté on high heat until the spinach is soft and all excess moisture has evaporated.

Ingredients

Spinach

Cumin Seeds

Coriander Seeds

2 pieces of Green Chilies

Equipment

Frying Pan

Spatula

Stir in the red pepper flakes, mango powder, and ground cinnamon. Remove the mixture from the pan and spread it on a plate to cool completely.

Ingredients

2½ mL of Red Pepper Flakes

5 mL of Mango Powder

2½ mL of Ground Cinnamon

Equipment

Frying Pan

Bowl

In a mixing bowl, combine the cooled spinach mixture with mashed potatoes, salt, and bread crumbs. Mash and mix thoroughly until well combined.

Ingredients

Spinach

475 mL of Mashed Potatoes

5 mL of Salt

120 mL of Bread Crumbs

Equipment

Bowl

Potato Masher

Grease your palms with a little oil and shape the mixture into round patties. Coat each patty lightly with additional dry bread crumbs.

Ingredients

Bread Crumbs

Heat clarified butter or oil in a non-stick skillet over medium heat. Shallow fry the patties until they are golden brown and crisp on both sides.

Ingredients

30 mL of Clarified Butter

Equipment

Non-Stick Skillet

Tongs

Drain the cooked patties on paper towels and serve hot with ketchup or tamarind chutney.

Ingredients

60 mL of Ketchup

60 mL of Tamarind

Equipment

Paper Towels