Indian Spinach Cutlets with Raita

Name: Indian Spinach Cutlets with Raita
Yield: Serves 4
Cuisine: India
Ingredients: sea salt and freshly ground black pepper; ground cumin, to serve; 200 g/7 oz potatoes, peeled and cut into large chunks; 4 tbsp vegetable oil; 400 g/14 oz spinach, washed; 2.5 cm/1 in piece root ginger, peeled and finely chopped; 1 large onion, finely chopped; 1½ tsp freshly ground black pepper; 1 green chilli, deseeded and finely chopped; 1 tsp sea salt; 1 tsp garam masala; 2 large handfuls dried breadcrumbs; 2 tbsp plain flour; ½ cucumber, deseeded and very finely chopped; 250 ml/9 fl oz/1 cup natural yogurt; 1 small handful mint leaves; juice of ½ lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

200 g/7 oz potatoes, peeled and cut into large chunks
400 g/

Asia
India
Side dish
Main course
Vegetarian
Spicy

Method

Put the potatoes in a large saucepan of water. Place over a high heat, bring to the boil, then turn the heat down and simmer for 15–20 minutes until tender. While the potatoes are cooking, place the spinach in a colander on top to steam for 8–10 minutes until completely wilted.
Drain the potatoes and mash until smooth. Once the spinach has cooled, squeeze out t