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.

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Fall 2017

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