Spinach and Green Pea Patties with Warm Spices

What you need

• 350 g (12 oz) potatoes, about 2 medium, unpeeled
• 200 g (7 oz) fresh spinach, washed
• 150 g (1 cup) frozen green peas, thawed
• 1 green chili, finely chopped
• 2.5 cm (1 inch) fresh ginger, grated
• 1 tsp cumin seeds
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1/2 tsp dried mango powder, amchur
• 1/2 tsp chaat masala
• 1/2 tsp Kashmiri chili powder, or mild paprika
• 1/2 tsp salt, plus a pinch for the spinach
• 3 tbsp fresh cilantro, finely chopped
• 4 tbsp fine breadcrumbs
• 1 tbsp cornstarch
• 4 tbsp neutral oil, for cooking, divided

Method

Restated from the original video

1. 1

   Boil the potatoes in salted water until a knife slides in easily, 20-25 min. Drain, cool completely and peel.

2. 2

   Grate the potatoes into a large bowl.

3. 3

   Heat 1 tbsp oil in a wide pan over medium heat. Add the cumin seeds and cook for 30 seconds until they sizzle.

4. 4

   Add the chili and ginger and stir for 1 min.

5. 5

   Add the spinach with a pinch of salt and cook until wilted, 2 min. Add the peas and cook for 2 min more.

6. 6

   Tip the greens onto a plate to cool. Squeeze out any liquid, then chop finely or pulse a few times in a food processor to a coarse paste.

7. 7

   Add the greens to the potatoes with the ground cumin, garam masala, dried mango powder, chaat masala, chili powder, 1/2 tsp salt, cilantro, breadcrumbs and cornstarch.

8. 8

   Mix well until it holds together when squeezed. Add 1 more tbsp breadcrumbs if sticky.

9. 9

   Shape into 8 patties, each about 6 cm (2 1/2 in) wide and 1.5 cm (3/4 in) thick.

10. 10

    Heat 1 1/2 tbsp oil in a large nonstick pan over medium-low heat and add half the patties.

11. 11

    Cook until crisp and deep green-gold underneath, 4-5 min. Flip and cook the second side for 4-5 min.

12. 12

    Repeat with the remaining oil and patties. Serve hot.

Imported from honeywhatscooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.