Spinach and Potato Patties
If you aren’t sure what type of potato to use, be sure to watch the video for my description & why it matters. Enjoy with poached eggs or your favorite vegetable spread.
Spinach and Potato Patties (Palak Ki Tiki)
Martha Rose Shulman, adapted from Suvir Saran
2 pounds red boiling potatoes, scrubbed and quartered
4 firmly packed cups finely chopped, stemmed, washed spinach (about 3/4 pound leaves)
1 fresh, hot green chili, finely chopped
¼ cup chopped fresh cilantro
1 teaspoon garam masala
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
Salt to taste (Suvir Saran uses about 1 1/4 teaspoons)
2 tablespoons fresh lemon juice
1 cup panko or chickpea flour (you will not use all of it)
2 tablespoons grape seed oil
Makes about 10 patties.
After making patties, can be stored in fridge for 2-3 days before cooking. Or, cook and store patties in freezer. Reheat in a low stove after thawing completely.