Spinach Cutlet By nithyagopal
Added to 6 cookbooks
This recipe has been viewed 14517 times
Add chopped spinach to they vegetable cutlet mixture and shallow fry the Spinach Cutlets before serving hot with green chutney. A crispy crunchy and appealing cutlet recipe for the evening binge times.
- Boil and mash potatoes.
- Grind spinach, green chillies, ginger-garlic paste, smoothly.
- Mix the paste with mashed potatoes.
- To this mixture add cheese, salt, quarter cup of bread powder and lemon juice.
- Make a batter with cornflour and water.
- Make small balls using the potato-spinach mixture and dip each ball in cornflour batter and then in the bread powder.
- Meanwhile, in a kadai heat oil and add the balls and deep fry.
- Deliciuos spinach cutlet is ready for tiffin.
This recipe was contributed by nithyagopal on 30 Nov 2004
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