Kimchi
If you have about 45 minutes to spend in the kitchen, Kimchi might be an amazing gluten free,
Gingery spinach and potato patties
Details
- Serving Size: 15
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 1 Points
Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- Potato/Aloo,boiled-2 (1.5 cup)
- Spinach /Palak,chopped-2 cups
- Ginger/Adrak,grated-1 tbsp
- Green chilies,chopped- 1 tsp
- Coriander seeds/sabut dhaniya-1.5 tsp
- Chili flakes /Lal mirch- 1tsp
- Mango powder/Amchoor- 1 tsp
- Cinnamon powder/Daalchini powder- a pinch of
- Cumin seeds/Jeera- 1tsp
- Salt- to taste
- Cooking oil- 2 tsp + to shallow fry
- Bread crumbs- 5 tbsp
Instructions
Wash and chop spinach finely .
Heat oil in a pan and add cumin seeds and ginger,saute till cumin become golden.
Add chopped green chilies,coriander seeds and chopped spinach.
Saute on high flame till spinach become soft and all the moisture dries up.
Add chili flakes, mango powder and cinnamon powder and mix.
Now take out the mixture in a plate and let it cool down completely.
Add mashed potatoes,salt and 3 tbsp bread crumbs in the spinach mixture.
Grease your palms with little oil and shape the mixture in round kabab/patties.
Dip the kababs in dry bread crumbs and keep aside.
Heat about 4 tbsps of oil or ghee in a non stick pan and add the kababs.
Shallow fry on medium heat from both sides till golden and crisp.
Drain on a paper napkin and serve hot.
Serving suggsetions-serve with tomato ketchup or tamarind chutney.
You can brush them with little oil and bake in an oven on high heat or grill them.
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