Growing up in an Indian household, but not loving a lot of Indian food, especially the vegetables, was a bit of an issue. Lucky for me my creative mum found new ways to sneak veggies into my diet.
I did love aloo tikkis, potato fritters that were slightly crispy on the outside and soft on the inside, with sweet-and-sour tamarind chutney.
She decided to use the leftovers of a leftover spinach dish, called Saibhaji, and turn it into patties, similar to aloo tikkis! Worked like a charm--delicious and nutritious!
I decided to make my own version--less spicy and more garlicky. I make a whole bunch and then freeze them for whenever I'm hungry. Then I just heat them in a pan. Tastes so yummy you wouldn't even know it's that nutritious.
3 tablespoons olive oil
- 1 large onion, chopped
- 2 to 4 cloves garlic, minced
- About 900g pounds fresh or frozen spinach
- About 1 cup rolled oats (ground in a blender)
- 1/2 cup chopped walnuts
- About 3/4 teaspoon salt
- Ground black pepper to taste
- 1/2 teaspoon cayenne pepper
- 3 large eggs, lightly beaten (or flax eggs for a vegan version)
- Preheat the oven to 200C.
- In a large pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add 3/4 cup ground rolled oats, walnuts, salt, pepper, and, cayenne pepper.
- Cook the spinach until it wilts, then transfer to a blender or use a hand blender to until relatively smooth.
- Add spinach to the onion and garlic mix, then once cooled, stir in the eggs. If the mixture is too loose, add a little more ground rolled oat.
- Shape the spinach mixture into patties and dust some of the oat flour around them. Lay the patties in an oven tray and bake for 10-15 mins.
- If you want to keep to be eaten later, bake for 10 mins rather than 15, let them cool, then freeze them with parchment paper in between and store in a zip-lock bag.
- To reheat, put them on a pan, and if you'd like them a bit more crispy, add some olive or coconut oil ;)
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