Spinach cutlets....palak cutlets....
Healthy, crunchy, and yum....
A healthy after-school-snack......or a tea-time snack.
Spinach has high nutritional value, is rich in iron, calcium, and antioxidants....is best for kids, so I try to include spinach in my kids diet whenever possible.
These cutlet can be made ahead and fried when needed, you can store the crumb coated cutlets in refrigerator for 3 to 4 days and in freezer for up to a week.
Vegans, you can make a paste with little flour and water and dip in it instead of dipping in egg.
How I make them:
Spinach/Palak: 1 bunch.
Ginger: 1 inch, grated.
Jeera: A fat pinch.
Green chilies: 2 or 3, chopped.
Onion: 1/2 of a medium sized one, chopped.
Turmeric powder: 1/4 tsp.
Kashmiri chilly powder: 1/2 tsp.
Garam masala: 1 tsp.
Vinegar or lemon juice: 1 tsp.
Potatoes: 3 or 4 medium sized.
Bread crumbs: 5 or 6 slices of bread, powder in a grinder.
Egg: 1.
Oil: 1 tbsp.
Oil for frying.
Salt as needed.
Method:
Wash and clean the spinach and put them into the food processor to chop or chop them with a knife.
Boil the potatoes, allow it cool, peel of the skin, and mash them with a potato masher and keep aside.
In a kadai, heat 1 tbsp oil, put in a fat pinch of jeera, allow it splutter. Then add the chopped onion, ginger, and green chilies....stir for a few seconds.
Add the chopped spinach into it, add salt and allow the water to evaporate mixing well on and off.
Add the mashed potato. Mix well and let it be on low flame for 3 or 4 min all the while stirring and mixing. Switch off the fire and allow it to cool.
Roll into rounds or logs or oval shape.
Dip each cutlet in beaten egg and then roll in bread crumbs.
All done. Heat oil in a kadai and deep fry the cutlets.
Serve them with tomato sauce.
More cutlets recipes:
Mixed Vegetable cutlets...step by step.
Easy Bread Cutlets...step by step.
Fish (tuna) Cutlets...step by step.
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