Suvir Saran's Spinach and Potato Patties (Palak Ki Tiki)
These are adapted from Suvir Saran's potato patties called palak ki tiki, from his lovely cookbook Masala Farm. They are a striking green because of all of the raw spinach that gets packed into them. The big, spicy burgers are incredibly easy to put together and to cook. Suvir serves them with chutney, either green or tamarind, but they're delicious with plain old ketchup. A quick raita can be made by stirring sweet pickle relish into plain yogurt.
These are adapted from Suvir Saran's potato patties called palak ki tiki, from his lovely cookbook Masala Farm. They are a striking green because of all of the raw spinach that gets packed into them. The big, spicy burgers are incredibly easy to put together and to cook. Suvir serves them with chutney, either green or tamarind, but they're delicious with plain old ketchup. A quick raita can be made by stirring sweet pickle relish into plain yogurt.
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lemon juice
- 1 teaspoon garam masala
- 2 pounds red boiling potatoes scrubbed and quartered
- 4 firmly packed cups finely chopped stemmed, washed spinach (about 3/4 pound leaves)
- 1 fresh, hot green chili finely chopped
- salt to taste (suvir saran uses about 1 1/4 teaspo
- 1 cup panko or chickpea flour (you will not use all of i
- 2 tablespoons grape seed oil
- Carbohydrate 164.752113619034 g
- Cholesterol 0 mg
- Fat 28.4054173200119 g
- Fiber 21.480711632302 g
- Protein 19.3526118255079 g
- Saturated Fat 2.89546563019192 g
- Serving Size 1 1 recipe (1011g)
- Sodium 70.5019844112165 mg
- Sugar 143.271401986732 g
- Trans Fat 1.45489757655526 g
- Calories 963 calories
Step-by-step
- Steam potatoes over 1 inch of boiling water until tender, about 15 minutes.
- Transfer to a wide bowl and mash with a fork.
- Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together.
- There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning.
- Scoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour.
- Then press down to flatten to a 3 to 3 1/2-inch cake.
- Continue with remaining mixture.
- Chill for at least 1 hour.
- When you're ready to cook, place a rack over a sheet pan.
- Heat 2 tablespoons of oil in a large frying pan over high heat.
- Swirl pan to coat with the hot oil.
- Lower heat to medium.
- Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes.
- Turn and brown for about 4 more minutes.
- Remove to the rack.
- Heat remaining oil in pan and cook remaining patties.
- Keep patties in a low oven until ready to serve.
- Serve with a salad and your choice of toppings, such as ketchup, mustard, relish, yogurt raita, garlic yogurt, or chutney.
Suvir Saran's Palak Ki Tiki: A Culinary Adventure
As a busy professional woman, juggling a demanding career and a social life, I often find myself craving quick, delicious, and healthy meals. My kitchen is my sanctuary, a place where I can unwind and experiment with flavors. Recently, I discovered a recipe that has become a staple in my weeknight repertoire: Suvir Saran's Spinach and Potato Patties, or Palak Ki Tiki. This recipe, adapted from his cookbook "Masala Farm," is a vibrant burst of flavor that’s surprisingly simple to make.
The beauty of this recipe lies in its versatility. The patties themselves are a delicious combination of earthy potatoes and vibrant spinach, seasoned with a blend of warm spices that dance on the palate. The green color is incredibly striking, a testament to the abundance of fresh spinach used. I've found that even my most discerning friends and colleagues are charmed by the unexpected pop of color and unique taste.
What truly elevates this dish beyond the ordinary is the adaptability of the toppings. Suvir suggests chutneys, and they are fantastic! However, I've experimented with various options, depending on my mood and what's readily available in my pantry. Sometimes I go classic with ketchup and mustard, other times I indulge in a creamy yogurt raita, the cool tang acting as a delightful counterpoint to the warm spices in the patties. The possibilities are endless!
The ease of preparation is another huge plus. The recipe involves simple steps: steaming potatoes, mashing them, combining with finely chopped spinach and a blend of spices, shaping into patties, and pan-frying to golden perfection. The entire process, from start to finish, takes under an hour, making it ideal for a busy weeknight dinner. The patties are also great for meal prepping – make a batch ahead of time and store them in the refrigerator for a quick and healthy lunch throughout the week.
Beyond the convenience and flavor, the Palak Ki Tiki patties offer a satisfying and healthy meal. The potatoes provide a good source of carbohydrates, the spinach contributes essential vitamins and minerals, and the spices add an extra layer of nutritional value. This recipe isn't just a meal; it's a small act of self-care, a moment of culinary creativity in the midst of a hectic schedule.
I've shared this recipe with friends and family, and the response has been overwhelmingly positive. It's a conversation starter, a delicious experience that’s sure to impress. Whether you're a seasoned cook or a kitchen novice, this recipe is a guaranteed win. So, next time you're looking for a quick, healthy, and incredibly flavorful meal, give Suvir Saran's Palak Ki Tiki a try. You won't be disappointed!
Tips and Variations:
- For a spicier kick, add more cayenne pepper or a few slices of jalapeño pepper to the mixture.
- Feel free to experiment with different types of flour for coating. Gram flour (besan) is a great alternative to panko.
- If you don't have fresh spinach, you can use frozen spinach, but make sure to thaw and squeeze out all the excess water before using.
- Serve with a side salad for a complete and well-balanced meal.
- Leftover patties can be stored in the refrigerator for up to 3 days.
This recipe is more than just a collection of ingredients; it's a testament to the power of simple, fresh ingredients and flavorful spices. It's a recipe that nourishes not only the body but also the soul. The aromatic spices fill your kitchen with a wonderful fragrance, and the vibrant green of the patties is a feast for the eyes. It is a taste of home, a reminder of simpler times, and a testament to the joy of cooking.
From my kitchen to yours, I hope you enjoy this recipe as much as I do. It’s become more than just a dish; it's a symbol of my ability to create something delicious and healthy even amidst the demands of modern life. A testament to the power of simple pleasures and the delicious rewards of a little culinary adventure. So, put on your apron, gather your ingredients, and let the magic of Suvir Saran’s Palak Ki Tiki transport you to a world of flavor and ease.
