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Chef comments: Palak cutlets by Nazia Khan is a nice, nutritious dish; it is flavourful because of the varied spices used. The egg gives firmness; instead of egg, vegetarians can increase the quantity of potatoes; the coating can be given using corn flour and maida paste for the breadcrumbs to stick. My compliments on this recipe!
Pradeep Khosla,
Executive Chef, Taj Krishna
Palak cutlets
Ingredients
Potatoes (boiled and mashed): 1/4 kg
Spinach (cut finely, covered and cooked till added water dries): 10 bundles
Onions (chopped): 1/8 kg
Coriander: 1 bunch
Green chillies: 5
Pepper: 1/2 tsp
Vinegar: 1 tbsp
Ginger garlic paste: 1/2 tsp
Oil: 2 tsp
Eggs: 1, yolk and egg separated. Beat the egg white.
Salt to taste
Bread crumbs and oil for frying
Method
Heat the pan; add oil and fry the chopped onions till light brown. Add ginger-garlic paste and salt and fry a little. Then add cooked spinach, mashed potatoes, pepper, vinegar and cook till it is dry. Add cut coriander, green chillies, egg yolk, mix well and cook for a minute, remove and cool. When cool, make into oblong shaped cutlets, dip in egg white and bread crumbs.
Fry till golden brown.
Nazia Khan
Toli Chowki
Congratulations Nazia Khan! You have won a gift voucher from 24 Letter Mantra.
Call MetroPlus on 66667587 and come with a photo identity to collect your gift.
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