Yield 6 medium size cutlets
- 175gm spinach or beetroot leaves (2 cups approx)
- 1 tbsp coriander leaves chopped
- 1 big onion finely chopped
- 150gm potatoes
- 1/2 inch ginger finely chopped
- 1 green chilli finely chopped
- 5 flakes of garlic finely chopped
- 1/4 tsp pepper powder
- 1 pinch garam masala powder
- a sprinkling of sugar * see note
- 1/2 tsp meet mirsang (salt chilli paste) or substitute with red chilli powder
- 3 tbsp breadcrumbs
- 1/2 tsp vinegar
- 2 egg whites or 1 tbsp gram flour (besan)
- toast powder (optional)
- salt to taste
- oil for frying
1. Wash the spinach leaves and allow to dry. Mince them fine and keep aside (see note). Pressure cook the potatoes with a little salt, peel and mash them well. Keep aside
2. Heat about 1 tbsp oil in a wok or pan and fry the chopped ingredients (onions, 3Gs (ginger, green chilli, garlic) & coriander leaves) and when they turn pale add the minced spinach leaves and fry till the leaves are cooked.
3. Add pepper powder, garam masala powder and salt chilli paste and mix well. Add sugar, bread crumbs, salt & vinegar, mix some more & then add the mashed potato. Mix well and remove off the flame.
4. Once the mixture has cooled off a bit, form into balls using a little toast powder and flatten into round shapes, dip in gram flour batter and fry on both sides till golden brown
1. Make sure that the spinach leaves are completely dry before using. They leave a lot of water by nature and you don’t want your mixture to turn soggy/watery because of freshly washed & undrained leaves.
2. Don’t let the mention of sugar in cutlets scare you away. It actually makes the cutlets more flavourful and helps tone down the spice (especially of green chillies) which can otherwise give out a very raw spicy taste to the cutlets. However, you may skip the sugar altogether if you do not wish to put it.
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