I love the combination of spinach and ginger. One of my favorite South Indian side dish is mashed spinach with ginger and mustard seeds. I wanted to take those flavors and make an appetizer out of it. Here is what you need:
1 bag baby spinach, finely chopped
2 large potatoes (or 3-4 medium/small potatoes)
1 large onion, finely chopped
2″ piece ginger, minced or grated
5 white bread slices, crust removed, torn to small pieces
2 tbsp cilantro, finely chopped
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 tbsp fresh lemon juice
1 tsp salt
3-5 canola oil for shallow frying
For the tomato relish:
2 large firm tomatoes, finely chopped
1/2 onion, finely chopped
1 tbsp cilantro, finely chopped
1 tsp fresh lemon juice
1/4 tsp salt
In a bowl mix together the tomatoes, onions, cilantro, salt and lime juice and set aside. This is your relish.
Boil the potatoes until tender, peel and mash them in a large mixing bowl. Stir in the onions, ginger, coriander powder, red chilli powder, cumin powder, turmeric powder, lemon juice, cilantro and salt. Combine everything together well. Now add in the bread and chopped spinach and mash everything together with your hands. It might seem like too much spinach, but the minute it hits the warm potatoes it will wilt down to quarter its volume. Cover this mixture and let it rest for 20 minutes in the refrigerator while it tightens up.
Heat a non-stick pan over medium heat and add about 4-5 tbsp of oil just enough to cover the base of the pan. Form 3-4 inch patties gently place in the heated oil. Shallow fry on both sides till brown (around 4 minutes per side). Serve warm topped with tomato relish.
I am entering this recipe to the “EFM – Savories” event hosted by SrishKitchen.