Masala Mustard Greens Patties

Recipe by tamarinda


Top Review by rpgaymer

I liked these far more than I thought I would. SO much flavor inside what's basically just a mashed potato patty! These taste like samosa filling, but without being unhealthy & fried- always a plus. I used spinach, and had to use tamarind concentrate instead of mango powder as I've never seen that in a store. I wish I would've found those white poppy seeds, but alas I did not... so I just didn't cover the patties with anything at all, and I liked the crispy crust that formed (almost like hash browns). [Made & Reviewed for PAC Spring 2013]

Ingredients Nutrition


  1. Steam the mustard greens or spinach until wilted. Set aside.
  2. Boil the potatoes until cooked through. Mash and set aside.
  3. Heat the oil until it is sizzle-hot. Add the cumin seeds. When they darken a few shades, add the green onions, garlic and jalapeno slices. Now add the masala. Sauté until the garlic is golden-brown.
  4. Add the peas, ginger powder, mango powder and salt and pepper. Cook until the peas are heated through.
  5. Dump the pan's contents into a large bowl and combine with the mashed potatoes, chickpea flour and wilted greens.
  6. Form this batter into 2-inch size balls. (A little larger than a golf ball). Smash it into a patty. Put the breadcrumbs or white poppy seeds in a small bowl and hold the patty over the bowl while sprinkling both sides of it for a coating.
  7. Spray a skillet with oil (or use a dab of oil). Place the patties in pan (we do ours one at a time) and spray more oil on the top of the patty. Alternately you can use dabs of oil. Fry each side until golden brown. Done.

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