These Spicy Spinach & Potato Patties turned
out to be a great way to eat spinach even for someone like me who doesn't
really like the taste of spinach. It was
easy to do and was a hit with the better half too.
I used 4
red potatoes and half a bag of spinach.
You boil your potatoes – it's quicker if you cut them up into
chunks. I do put salt in the water as a
matter of habit. When they are done just
roughly mash them as they are – you'll add some seasonings when you add the
spinach.
To prepare
the spinach which was fresh, I destalked it and then washed it – spinach is one
of those things that seem to have dirt on them no matter what. Pop the washed spinach into a pot – you don't
need to add water because the water on the leaves from the washing will be
quite sufficient. Cook with the lid on
for about 3 minutes or until the leaves have wilted down.
Let the
spinach cool a little and then squeeze as much liquid out of it as you
can. I used paper towels to do this. Then chop the spinach up.
Now you add
your chopped spinach to the mashed potato togher with a sprinkle of red chilli
flakes, a teaspoon of garam masala, 2 tablespoons of lemon juice (say the juice
of half a lemon) and lashings of salt and ground white pepper. Mix it up and then form into patties.
These
patties won't be very good at sticking together – next time I will be tempted
to add a beaten egg to assist the binding – but even without they stayed intact
with gentle handling.
I rolled
the patties in coconut flour ( in lieu of wheat free breadcrumbs which I
haven't been able to get yet).
Fry the
patties in olive oil with a teaspoon of garlic infused olive oil added to it.
The sauce I
served with it was a simple mix of greek yoghurt, salt, pepper, a teensy bit of
garlic infused oil and a small amount of chopped green olives and capers. Instead of the olives and capers you could
just use some chopped fresh herbs like mint, basil or coriander.
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