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Spinach Cutlets

These crispy spinach cutlets are a flavorful snack made by mixing fresh greens with spices and binding ingredients, then frying until golden and crunchy. The result is a tender interior contrasted with a crisp exterior, showcasing the earthy aroma of spinach complemented by aromatic spices. They're quick to prepare and perfect for satisfying cravings with a healthy twist.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Indian-inspired, Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh spinach washed and squeezed dry
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 green chili finely chopped, adjust to taste
  • 0.5 cup chickpea flour or plain flour
  • 1 teaspoon cumin seeds lightly toasted
  • 0.5 teaspoon coriander powder
  • to taste salt
  • 2 tablespoons oil for frying

Equipment

  • Large mixing bowl
  • Frying pan or skillet
  • Spatula
  • Paper towels

Method
 

  1. Finely chop the washed spinach, then squeeze out all excess moisture with your hands or a clean cloth. In a large bowl, combine the chopped spinach with the finely chopped onion, minced garlic, and chopped chili. Mix well to evenly distribute the ingredients.
  2. Toast the cumin seeds lightly in a dry skillet until fragrant, about 30 seconds, then crush or grind them and add to the bowl. Add the coriander powder and salt, then sprinkle the chickpea flour over the mixture. Mix thoroughly until it forms a sticky, moldable dough.
  3. Divide the mixture into four equal portions and shape each into a flat patty about 1 cm thick and 4 inches in diameter. Gently press to flatten, making sure they hold together well.
  4. Heat about 2 tablespoons of oil in a skillet over medium heat until it shimmers and is hot enough to sizzle when a small piece of mixture is added. Carefully place the patties in the hot oil, leaving space between each.
  5. Fry the cutlets for 3-4 minutes on each side, or until golden brown and crispy around the edges. Listen for a gentle bubbling and a crispy sizzling sound as they cook.
  6. Use a spatula to flip the cutlets gently, ensuring they brown evenly. Once both sides are golden and crispy, remove them from the pan and place on paper towels to drain excess oil.
  7. Let the cutlets rest for a minute to settle and firm up, then serve them warm with a squeeze of lemon or a side of yogurt if desired. They should be crispy on the outside and tender inside, with vibrant green bits from the spinach.

Notes

For extra crunch, coat the patties lightly in panko breadcrumbs before frying. Resting the mixture before shaping helps them hold together better during frying.