Crispy Spinach and Potato Cutlets: A Delicious Indian Snack Recipe
40 minutes
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About Crispy Spinach and Potato Cutlets: A Delicious Indian Snack Recipe
Indulge in the irresistible flavors of these crispy Spinach and Potato Cutlets, a delightful Indian snack perfect for any occasion. These golden-brown patties combine the goodness of spinach, creamy potatoes, and sweet peas, creating a healthy and satisfying treat that's both delicious and easy to make.The cutlets are coated in a crunchy breadcrumb and semolina mixture, offering a delightful textural contrast with each bite. Whether you're serving them as a party appetizer, a quick weeknight snack, or a fun lunchbox addition, these cutlets are sure to be a family favorite.Serve them hot with your favorite chutney or dipping sauce for an unforgettable culinary experience. This recipe is easily adaptable to your spice preferences, making it a versatile addition to your cooking repertoire.
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
For the Cutlet Filling:
- 1 cup Spinach fresh spinach, finely chopped or pureed
- 1 medium Potato boiled and mashed
- 1/2 cup Peas fresh or frozen, boiled and mashed, green
- 2 tbsp Ginger-Garlic Paste
- 1/4 tsp Chili finely chopped or paste, adjust to taste, green
- 1 1/2 tsp Salt or to taste
- 1/4 cup Coriander finely chopped
- 2 tbsp Corn Flour
For Coating:
- 1/2 cup Breadcrumb
- 1/2 cup Semolina suji
For Frying:
- 2 tbsp Oil vegetable or any preferred oil for frying
Instructions
Prepare the Cutlet Mixture
- Combine the mashed potatoes, mashed green peas, spinach puree, ginger-garlic paste, green chili, salt, and coriander in a large bowl. Mix thoroughly until well combined.
Shape the Cutlets
- Divide the mixture into small, equal-sized portions. Shape each portion into a flat, round patty.
Coat the Cutlets
- In a separate shallow dish, combine the breadcrumbs and semolina. Coat each cutlet evenly with the breadcrumb-semolina mixture.
Fry the Cutlets
- Heat the oil in a non-stick pan or skillet over medium heat. Carefully place the cutlets in the hot oil and fry until they are golden brown and crispy on both sides. This should take approximately 2-3 minutes per side.
Serve
- Remove the cutlets from the pan and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite chutney or dipping sauce.
Recipe Notes
Expert Tips for Perfect Spinach and Potato Cutlets
- For extra flavor, add a pinch of garam masala or other Indian spices to the cutlet mixture.
- If you prefer less oily cutlets, you can bake them in the oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
- To prevent the cutlets from sticking to the pan, ensure that the oil is hot enough before adding them.
- Adjust the amount of green chili according to your spice preference. You can even omit it entirely if you prefer a milder flavor.
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Recipe Nutrition
Calories: 221kcalCarbohydrates: 21gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1710mgFiber: 2g
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Looks so delicious! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
This is so inspiring! Can’t wait to cook it.
Yum! This recipe is a must-try.