Best after- school-snack – Spinach Cutlet

Best after- school-snack – Spinach Cutlet

Those tiny $4.00 spinach cakes have always fascinated me whenever I visit the bakery. But $4.00 for a cold spinach cake? not so cool, that’s a lot of money. So I decided to make a great variant from this ingredient in my own kitchen. I added our Indian spices and some american green leafy veggies along with spinach and made it not only healthy but also a very tasty snack.

Mommies might find it very difficult to feed their kids with the much needed vitamins through vegetables.  And spinach? well, popeye likes spinach…but gone are the days where you can fool your kids with the popeye stories. So, if your kids are reluctant to eat spinach by itself. You can always try these spinach cutlets which are tasty and has a very minor spinach flavor.

This is a two in one combo. Spinach is an excellent source of Vitamin K and Vitamin A. They are also rich in the dietary fibers.

Hence, this can be your healthy after the school or a tea time snack .

Make it, eat it and share it..

XOXO

Print Recipe
Spinach Cutlet
Course snacks
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course snacks
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat the pan and add oil in it.
  2. Once the oil is heated, add the cumin seeds. Once the seeds splutter, add the chopped onions.
  3. Once the onion turns its color to golden brown, add the bowl of spinach, kale and lettuce.
  4. Add some salt to taste. Keep the flame in low sim. And let the spinach cook.
  5. Once the spinach and onion mix is cooked. Turn off the burner and keep it aside.
  6. Now take large bowl, smash the boiled potato thoroughly.
  7. Drain the water from spinach and onion mix and add them into the smashed potato. Add some salt, chilly powder, turmeric and garam masala to this mixture,
  8. Nicely mix them up and start making desired shapes. You can make oval, round, spinach balls etc.
  9. Now make a paste out of gram flour, salt and a pinch of turmeric.
  10. Dip the uncooked cutlets into the gram flour and fry them up in oil.
  11. The crispy and crunchy cutlets are ready to serve with tomato ketchup or sriracha sauce.
Recipe Notes

Tips:

  1. You can also bake them at 325 degree farhenheit or also shallow fry them.
  2. For non vegetarians, you can also dip these uncooked cutlets in egg and bread crumbs and then fry them nicely in oil.
  3. To make sure that the cutlets are not too oily, pat dry them using a kitchen towel.
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