Spinach and Potato Patties

This is basically potato pancakes Indian style (Palak Ki Tikki.)  The recipe came to me by way of the New York Times from Suvir Saran.  I prepared it the way the recipe suggests but I wasn't thrilled with the way the potatoes were prepared which called for steaming instead of boiling, so it has been modified a bit.  The final result was quite tasty though and worthy of doing again.  Makes 8-10 patties.

Scrub the potatoes and put into a pot of room temperature water.  Bring water to a boil and cook until tender, about 15 to 20 minutes.  Drain and transfer to a wide bowl and mash with a potato masher or fork.  Add remaining ingredients except the panko or chickpea flour and the oil and mix well with your hands squeezing the ingredients together.  There will still be small chunks or potato and potato skin in the mixture.  Taste ad adjust for seasonings.

Scoop out about ½  cup of the spinach-potato mixture and roll it with the palm of your hand into a ball.  Coat it with the panko or flour and mash down to form a 3 to 3½" cake.  Continue with the remaining mixture and chill in the fridge for at least an hour to allow the patties to set up.

Heat 2 tablespoons of the oil in a large frying pan over high heat.  Swirl to coat the pan and then reduce he heat to medium.  Place one half the patties in the pan (do not crowd) and cook until well browned on one side, about 4 minutes.  Turn and brown for an additional 4 minutes.  Remove the patties to a wire rack over a sheet pan.  Heat remaining oil in pan and cook the remaining patties.  Serve immediately or keep in a warm oven until ready to serve.  Serve with yogurt or sour cream.

¼  ½  ¾  ^o

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