Spinach-Potato Patties

Recipe from Suvir Saran and Stephanie Lyness

Adapted by Florence Fabricant

Published May 25, 2004

Total Time
1 hour 15 minutes plus at least 1 hour's chilling
Rating
4(10)
Comments
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—Florence Fabricant

Featured in: PAIRINGS; If It Has 'India' in Its Name, It Must Favor Chutney

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Ingredients

Yield:12 large or 24 small patties

  • 2 pounds red-skinned potatoes

  • 1 ¼ pounds spinach, well rinsed

  • 1 hot green chili, finely chopped

  • ¼ cup cilantro leaves, minced

  • 1 teaspoon garam masala

  • ½ teaspoon cayenne pepper

  • ½ teaspoon ground black pepper

  • 1 ¼ teaspoons salt, or to taste

  • Juice of ½ lemon

  • 1 cup dry bread crumbs

  • 2 to 4 tablespoons vegetable oil

  • Green or tamarind chutney

Ingredient Substitution Guide
Nutritional analysis per serving

22 grams carbs; 139 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 3 grams fiber; 331 milligrams sodium; 4 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Simmer potatoes in water to cover 20 to 30 minutes, until tender. Drain. Meanwhile, stem and finely chop spinach. Place in a large bowl with chili, cilantro, garam masala, cayenne, black pepper, salt and lemon juice. Add potatoes. Mix all ingredients, squeezing with your hands. There will be small chunks of potato.

  2. Step 2

    Spread bread crumbs on a plate. Form spinach-potato mixture into 12 3-inch patties, using ½ cup of the mixture for each. Or use ¼ cup each for 24 patties. To shape, pack mixture into a metal measuring cup, and tap out onto plate. Coat on both sides with crumbs. Arrange patties in a single layer on a baking sheet, and refrigerate at least 1 hour.

  3. Step 3

    Heat 1 tablespoon oil over medium heat in a large, heavy skillet. Fry as many patties as will fit comfortably in the pan, turning once, until browned, about 4 minutes a side. Repeat with remaining patties, adding more oil as needed. Serve with chutney.

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Ratings

4 out of 5
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Comments

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Marcella

These are delicious! I added two eggs to the potato/spinach mixture because I didn't think they'd hold together without a binder. Very similar to the filling of a samosa!

Yumom

Use thawed frozen spinach - much easier.

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Credits

Adapted from "Indian Home Cooking," by Suvir Saran and Stephanie Lyness (Clarkson Potter, 2004)

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