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
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources