Spinach-Potato Patties
- Total Time
- 1 hour 15 minutes plus at least 1 hour's chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds red-skinned potatoes
- 1¼pounds spinach, well rinsed
- 1hot green chili, finely chopped
- ¼cup cilantro leaves, minced
- 1teaspoon garam masala
- ½teaspoon cayenne pepper
- ½teaspoon ground black pepper
- 1¼teaspoons salt, or to taste
- Juice of ½ lemon
- 1cup dry bread crumbs
- 2 to 4tablespoons vegetable oil
- Green or tamarind chutney
Nutritional analysis per serving (12 servings)
139 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 4 grams protein; 331 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Spread bread crumbs on a plate. Form spinach-potato mixture into 12 3-inch patties, using ½ cup of the mixture for each. Or use ¼ 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.
- Step 3
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.
Private Notes
Comments
These are delicious! I added two eggs to the potato/spinach mixture because I didn't think they'd hold together without a binder. Very similar to the filling of a samosa!
Use thawed frozen spinach - much easier.