Also called palak ki tiki, these potato patties are packed with spinach and spice. The recipe is one of Martha Rose Shulman’s “Recipes for Health” series in The New York Times. It’s a great, flavorful recipe, but Shulman makes it sound a lot easier to cook the patties than it is. I initially made my patties too thick, and the first batch turned to mush in the pan because of the thickness and lack of oil. Luckily, F was around to suggest that we re-form the mixture into thinner patties, add more gram flour, and fry them in more and hotter oil. It worked, and we ended up with perfectly crisped potato patties.
To complete the meal, we went all-Indian and served the freshly made patties with this dal and some minty yogurt sauce. The next day, Janira and I enjoyed some of the leftovers with fried eggs (and ketchup, for me — delicious). The day after that, we mixed some into lentil soup. (Yes, we made a lot of patties.) These are versatile and healthful little fritters that I’d definitely make again.
- One Year Ago: Homemade Chai Tea (try it iced!) and Millet & Beet Greens Gratin and Sour Cream Banana Bread
Spinach and Potato Patties (adapted from Martha Rose Shulman; makes 6-8 servings)
- 2 lbs potatoes, quartered
- 4 cups (3/4 lb) fresh spinach, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp garam masala
- 1/2 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- juice of 1 lemon
- 1 cup gram (chickpea) flour
- sunflower oil, for frying
- Steam the potatoes in 1-2 inches of water until they are tender, about 15 minutes. Mash and let cool.
- Blanch the chopped spinach briefly in boiling water. Squeeze out as much excess water as possible.
- When the mashed potatoes are cool enough, add the spinach, cilantro, spices, and lemon juice. Mix with your hands until everything is well-combined.
- Take clumps of the potato mixture and roll them into small balls. Roll each ball in the gram flour, then flatten it into a relatively thin patty. Chill the patties for at least 1 hour.
- After the patties have chilled, fry them in hot oil for a few minutes on each side or until they are well-browned. Serve with a dollop of yogurt sauce.