Mashed potatoes mixed with seasoned and sauteed spinach and onions, then pressed into patties and chilled. Cook to order, served over cucumbers and carrots with fruit chutney.
3-5 tbsp. vegetable oil
2 onions, chopped
2 tsp. minced ginger
1 tsp. ground cumin
1 tsp. turmeric
1⁄4 tsp. ground coriander
Ground red pepper, to taste
12 oz. spinach, blanched and chopped
3 lb. potatoes, cooked, peeled, and mashed
2 eggs, beaten
Sliced cucumbers and shredded carrots
- In large skillet, heat 2 tbsp. oil. Add onions; sauté 2 min. Stir in ginger, cumin, turmeric, coriander, and red pepper. Sauté 4-5 min. longer until onions are soft.
- Stir spinach into onion mixture; cook 1 min. until wilted. Scrape contents of skillet into a bowl.
- Add potatoes to spinach mixture in bowl and blend well. Mix in eggs until well blended. Form mixture into patties about 1⁄2-in. thick. Chill until ready to cook.
- Per order, heat 1 tbsp. oil in skillet. Fry 2-3 patties at a time until golden on both sides. Serve over cucumbers and carrots, accompanied by chutney.