Curried Spinach-Potato Patties

Curried Spinach-Potato Patties
Menu Part: 
Side Dish
Cuisine Type: 
Indian
Serves: 
4

Mashed potatoes mixed with seasoned and sauteed spinach and onions, then pressed into patties and chilled. Cook to order, served over cucumbers and carrots with fruit chutney.

Ingredients

3-5 tbsp. vegetable oil
2 onions, chopped
2 tsp. minced ginger
1 tsp. ground cumin
1 tsp. turmeric
1⁄4 tsp. ground coriander
Ground red pepper, to taste
12 oz. spinach, blanched and chopped
3 lb. potatoes, cooked, peeled, and mashed
2 eggs, beaten
Sliced cucumbers and shredded carrots
Fruit chutney
 

Steps

1. In large skillet, heat 2 tbsp. oil. Add onions; sauté 2 min. Stir in ginger, cumin, turmeric, coriander, and red pepper. Sauté 4-5 min. longer until onions are soft.

2. Stir spinach into onion mixture; cook 1 min. until wilted. Scrape contents of skillet
into a bowl.

3. Add potatoes to spinach mixture in bowl and blend well. Mix in eggs until well blended. Form mixture into patties about 1⁄2-in. thick. Chill until ready to cook.

4. Per order, heat 1 tbsp. oil in skillet. Fry 2-3 patties at a time until golden on both sides. Serve over cucumbers and carrots, accompanied by chutney.
 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources