Photo by Wil Fernandez

Palak Ki Tiki (Spinach and Potato Cakes)

From the article ‘Indian Feast’ by Laura Booras in the Fall 2017 issue. For a link to the article and all the recipes in this menu, go to Global Local Cuisine.


I love these as a crunchy starter, served with a bright, fruity wine. They’re really good on their own, and with many dips as well—sweet or spicy, anything goes.

Makes 4–6 servings

2 pounds yellow potatoes, cut into 1-inch cubes and boiled until soft

1 cup chopped spinach

1 green chile, minced

1 teaspoon garam masala

½ teaspoon red chile powder

1 tablespoon lemon juice

2 cups breadcrumbs

Salt and pepper

3 tablespoons coconut oil

Fresh cilantro, chopped, for garnish

Combine the potatoes, spinach, green chile, spices, salt, pepper and lemon juice and mix well. The mixture will be chunky but should stick together.

In a shallow bowl, add the breadcrumbs. Form 2- to 3-inch cakes, and dredge these in the breadcrumbs to coat completely. Refrigerate the cakes for an hour until firm.

In a nonstick pan, add some coconut oil and heat over medium-high heat. Brown the cakes on both sides in batches, and remove to a serving platter. These are excellent made in advance and then reheated in the oven. Serve with chutney and fresh cilantro.

Share on FacebookTweet about this on TwitterPin on Pinterest
Categories Appetizers Recipes
Tags:

Fall 2017

Eat Local Challenge
YouTube Channel

Upcoming Events

  1. 01

    Eat Local Challenge

    October 1 - October 31
  2. 20

    Gelato Festival

    October 20 - October 22
  3. 21

    Saturday Fishermen’s Market at the SB Harbor

    October 21 @ 6:00 am - 11:00 am
  4. 21

    Real Men Cook

    October 21 @ 6:00 pm - 9:00 pm
  5. 23

    Santa Barbara County Craft Beer Week

    October 23 - October 29

Recent Pins

Follow Me on Pinterest