Spinach Potato Patties Recipes
SUVIR SARAN'S PALAK KI TIKKI (SPINACH AND POTATO PATTIES)
These are adapted from Suvir Saran's potato patties called palak ki tikki, from his lovely cookbook "Masala Farm." They are a striking green because of all of the raw spinach that gets packed into them. The big, spicy burgers are incredibly easy to put together and to cook. Suvir serves them with chutney, either green or tamarind, but we both agree that they're delicious with plain old ketchup. I made a quick raita to serve with the burgers by stirring sweet pickle relish into plain yogurt.
Provided by Martha Rose Shulman
Categories dinner, lunch, burgers, main course
Time 50m
Yield Makes 10 substantial burgers (about 3 1/2 inches)
Number Of Ingredients 11
Steps:
- Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a wide bowl and mash with a fork. Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning.
- Scoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour. Then press down to flatten to a 3 to 3 1/2-inch cake. Continue with remaining mixture. Chill for at least 1 hour.
- When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 337 milligrams, Sugar 2 grams
SPINACH-POTATO PATTIES
Provided by Florence Fabricant
Categories appetizer
Time 1h15m
Yield 12 large or 24 small patties
Number Of Ingredients 12
Steps:
- Simmer potatoes in water to cover 20 to 30 minutes, until tender. Drain. Meanwhile, stem and finely chop spinach. Place in a large bowl with chili, cilantro, garam masala, cayenne, black pepper, salt and lemon juice. Add potatoes. Mix all ingredients, squeezing with your hands. There will be small chunks of potato.
- Spread bread crumbs on a plate. Form spinach-potato mixture into 12 3-inch patties, using 1/2 cup of the mixture for each. Or use 1/4 cup each for 24 patties. To shape, pack mixture into a metal measuring cup, and tap out onto plate. Coat on both sides with crumbs. Arrange patties in a single layer on a baking sheet, and refrigerate at least 1 hour.
- Heat 1 tablespoon oil over medium heat in a large, heavy skillet. Fry as many patties as will fit comfortably in the pan, turning once, until browned, about 4 minutes a side. Repeat with remaining patties, adding more oil as needed. Serve with chutney.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 331 milligrams, Sugar 2 grams, TransFat 0 grams
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