Ginger Spinach Kebab

A twist on the general spinach cutlets, these are prepared with a generous amount of ginger and spinach and get their  flavor from potato,  bread, dry mango powder . 

Prep & Cooking: 20-30 mts, 

Makes approx 30 kebabs

Ingredients:

2 bunches of spinach, cleaned and finely chopped

2 potatoes, boiled, peeled and mashed

1 large onion finely chopped

2-3 fresh green chillis finely chopped

1 1/2 tbsps grated ginger

small bunch coriander leaves, chopped

4-5 bread slices crumbled

1 tbsp coriander seeds coarsely pounded

1 big pinch garam masala pwd

1 tsp amchur pwd (dry mango pwd) or 1-2 tbsp lemon juice

salt to taste

oil for shallow frying

1 Combine all the above ingredients (except oil) and shape into pattis/cutlets. Refrigerate for 20-30 minutes.
2 Heat a non-stick tawa and drizzle some oil and place 4-5 tikkis/cutlets and shallow fry on both sides till brown.
2 Serve hot with tomato sauce or date and tamarind chutney.

Note:

Alternatively, you can cook the tikkis by using the grill with some oil greased upon to prevent them from sticking.