Aloo Palak Tikki

Shallow fried Vegetarian or Vegan Cutlets made of potatoes and leafy green Spinach.

Ingredients:
Boiled Potatoes (Russet) - 2 big
Baby Spinach/Palak - about 3 cups
Coriander/Dhania Powder - 1/2 tsp
Cumin/Jeera Powder - 1/2 tsp
Fennel Seeds/Saunf/Badishep - 1/2 tsp
Chat Masala or Aamchur - 1/2 tsp
Garam Masala or any spice mix - 1/4 tsp
Salt
Oil
Corn Starch - 1/4 cup
Bread crumbs - 1/2 cup

How to make Aloo Palak Cutlets:

• Microwave washed spinach leaves for 3 - 4 minutes so that the leaves wilt and lose moisture. Let it cool. You can rough chop the leaves if you like.  Any other greens like Fenugreek/Methi, Spring Mix can be used. Crush the fenel seeds in a mortar pestle to a coarse powder.
• In a mixing bowl, add mashed potatoes, spinach, coriander, cumin, fennel, chat masala, garam masala and salt. Make sure that the potatoes are cooled completely before mashing and not overcooked. I prefer Russet Potatoes for cutlets. Divide the cutlet mix into  8 - 10 parts. Flatten each one to form patties shape.
• In a small mixing bowl, mix corn starch with 1 - 2 tbsp water. You can use corn flour or all purpose flour/maida as well. Make a thin batter of it. Dip the cutlets in the corn starch batter and roll them in bread crumbs evenly.
• Shallow fry Alu Palak Tikkis till nice golden brown.  

Serve Potato Spinach Cutlets with Mint Chutney and/or Tamarind Chutney and/or ketchup.