These
are inspired by Indian vegetable cutlets which consist of mashed potato and
other vegetables and spices. I have substituted sweet potato for some of the
potato and added a substantial amount of greens.
Ingredients
1
medium potato
1
medium sweet potato
100
g spinach/palak, roughly chopped
50 g
fenugreek leaves/methi, roughly chopped
75 g
fresh shelled green peas
2
teaspoons chopped fresh ginger
1
green chilli, sliced
2
teaspoons dried mango powder/amchur
1
teaspoon coriander powder
1
teaspoon cumin powder
1
teaspoon salt (I used kala namak/black salt)
juice
of 1 lemon
Tamarind
chutney, to serve (optional)
Method
Cook
the potato, sweet potato and peas by a method of your choice. Do not peel the
potato. The potato and sweet potato should be soft and easy to mash. The green
peas should still be bright green. I microwaved the vegetables for five minutes
each (the peas were sprinkled with 2 tablespoons of water and covered). In case
of microwaving the sweet potato cook it with the skin and then place it under
cold running water for a few seconds to easily peel it off.
Mash
together the potato (with the skin still on) and the sweet potato (peeled), add
the spices, lemon juice, salt and green peas and mash again until some of the
green peas are slightly crushed (they should still greens).Heat a small pan
over medium heat and the spinach and fenugreek leaves. Cook, stirring
constantly until they have wilted completely and some of the liquid released
has evaporated (about 3-5 minutes). The leaves should not be too watery. Grind
to a coarse paste the spinach and fenugreek along with the chopped ginger and
chilli.
Heat
a non-stick (or lightly oiled) griddle/frying pan over a low heat. Mix the
spinach paste with the mashed potatoes (see note below), fully incorporating
it. Form the mixture into cutlets/patties of your desired shape using about
one-eighth of the mixture per cutlet. Cook the patties for about 3-5 minutes on
one side, checking frequently, until it has browned, flip over and cook for
about 3 minutes on the other side. Serve hot with tamarind chutney or other
sauce of your choice.
NOTE:
You
should be able to add all of the paste to the mashed potatoes and obtain a result
that is quite soft but stiff enough to mould into cutlets. But it is advisable
to add the spinach paste in batches to ensure that it does not become too soft.
(If any spinach paste is left over, it could be use in a number of
different ways e.g. try frying it in a little oil and mixing rice with it or
mixing it in dough to make chapattis or adding it to some mashed potatoes like
in this recipe).
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