Palak Cutlet Recipe

Cooking Directions

• STEP 1.Boil the spinach leaves and drain the water. Squeeze out any excess water and finely chop the spinach.
• STEP 2.In a mixing bowl, combine the chopped spinach, mashed potatoes, finely chopped onions, green chilies, ginger-garlic paste, coriander leaves, bread crumbs, and spices.
• STEP 3.Mix everything well to form a dough-like mixture. Divide the mixture into equal portions and shape them into cutlets.
• STEP 4.Heat oil in a pan and shallow fry the cutlets until they turn golden brown on both sides.
• STEP 5.Remove the cutlets from the pan and place them on a paper towel to absorb any excess oil.
• STEP 6.Serve the palak cutlets hot with ketchup or chutney.

Cooking Tips

• Make sure to squeeze out the excess water from the boiled spinach to prevent the cutlets from becoming soggy.
• You can add grated cheese to the mixture for an extra cheesy flavor.
• If the mixture is too dry, you can add a little water or milk to bind it together.
• To make the cutlets healthier, you can bake them instead of frying.

Storage and Serving

• Palak cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the cutlets in a preheated oven or on a tawa (griddle) for a few minutes before serving.
• Serve the cutlets as an appetizer or as a tea-time snack with ketchup, mint chutney, or tamarind chutney.