Masala Mustard Greens Patties

From WHFoods.com

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

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.