Prep 20 mins
Cook 40 mins
- 4 cups mustard greens or 4 cups spinach, shredded
- 2 medium potatoes, peeled and cubed
- 1 teaspoon oil
- 1 teaspoon cumin seed
- 4 green onions
- 1 teaspoon garlic paste or 1 teaspoon minced garlic
- 1 -2 jalapeno, sliced into 5-10 rings (optional)
- 1⁄4 cup frozen peas
- 1⁄2 teaspoon mango powder
- 1⁄4 teaspoon ginger powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper, to taste
- 1⁄3 cup garbanzo flour
- 1⁄4 cup white poppy seeds (or breadcrumbs)
- cooking spray (for frying) or dabs oil (for frying)
- 1⁄2 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1⁄2 teaspoon paprika
- Steam the mustard greens or spinach until wilted. Set aside.
- Boil the potatoes until cooked through. Mash and set aside.
- 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.
- Add the peas, ginger powder, mango powder and salt and pepper. Cook until the peas are heated through.
- Dump the pan's contents into a large bowl and combine with the mashed potatoes, chickpea flour and wilted greens.
- 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.
- 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.
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]
These were really good...nice variety of flavors and, as an ashamed carnivore, I didn't miss the meat at all, which is my ultimate goal. ;) I used mustard greens and roasted the jalapeno because that's all I had handy - and heading to the store for the 4th time today just wasn't in the cards. (Whew!) I'm not an intuitive cook and wasn't sure how to prep the green onions, so I just minced them. Also, it took a few minutes for me to determine that the last three ingredients (cumin and coriander powders, paprika) were the "masala" mentioned in the description. A little touch of yogurt went really well with these. Thanks for a lovely recipe, tamarinda!
Yummy - these flavors are definitely up our alley. I sautéed and removed the mustard greens in the same pan before cooking the other things, and it lent a nice "browning" flavor to the patties. I was thankful for Sandi's tip about the last 3 spices being the masala. These are a bit of work, but are tasty. Tamarind sauce complemented them well and made them more like a chaat. ETA: I had the leftovers with a generous sprinkling of turmeric, homemade curry powder and coriander seeds (I like my Indian food highly spiced) and they were even better like that!