Tuesday, August 13, 2013

Spinach / palak cutlets

Whenever I bring home a bunch of spinach, I invariably (and always with a sense of guilt ) , postpone using it up until the fresh green leaves slowly start giving way to black ones. It is then that they catch my attention and then bringing it back from the throes of death , I end up with a palak dish that day. Maybe, it has to do something with the fact that Spinach was never really my best friend. Actually, none of the oh-so-healthy leafy vegetables are ( Sigh !). 

This time, when I brought this fresh bunch of spinach, I was determined not to let it shrivel and wither away.  The very same day, I took it out and set out to make a healthy cutlet out of it. Just mix up all the ingredients , shallow fry and voila..you have a lip smacking and healthy appetizer/ snack . So what are you waiting for ? Grab those ingredients, fasten the apron strings and get set..here goes the recipe…

Ingredients :

Makes 8 - 10 medium sized cutlets

Spinach ( palak ) - 1 big bunch
Potatoes, boiled and mashed - 2 large or 3 medium sized
Peas, steamed and lightly mashed  - 1/3 cup
Green chillies, chopped - 2
Ginger, peeled and grated (or finely chopped or pounded) - 1/2 inch piece
Coriander leaves, finely chopped -  1/4 cup
Red chilli powder - 1/2 tsp ( more or less depending upon the desired spice level )
Coriander powder powder - 1/2 tsp
Cumin powder - 1/2 tsp
Lemon juice - 1/2 tbsp
Semolina or bread crumbs (optional ) - for coating
Salt - to taste
Oil - for shallow frying

Method :

1.  Wash and clean the spinach leaves. Pat them dry.
2.  Blanch the spinach leaves thus : Bring a large pot of water to boil. You can add little salt . Once it gets boiled, turn off the heat. Immerse the spinach leaves in this hot water and close the vessel with a lid. Keep like this for about 10 minutes. After 10 minutes, remove the lid and pass the water with the spinach through a colander . The spinach leaves will get collected in the colander. Run cold water through the leaves to stop the process of blanching and to preserve the nutrients. Squeeze out all excess water from the leaves. Chop them and keep aside.
3.  In a bowl, mix all the ingredients except oil and make 8-10 balls out of it. If the mixture is too sticky, apply little oil on your palms while forming balls.  Flatten the ball into thick discs ( or whatever shape you desire ).
4.  You can shallow fry the cutlets straightway or coat them with semolina or breadcrumbs and then fry. They taste good, either ways ( I have included pictures of both ). Serve hot with tomato ketchup or chutney of your choice.

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