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spinach and green peas cutletsI always have something to say. But when it comes to writing I have my moments when I just can’t think of anything to say or write. It is weird because I as people know me am a talker. I have stories and I have literally been told by some to shut up! Seriously. Especially my mother because sometimes what she wanted was some peace rather than my constant chit chat. Few days back while watching The perks of being a wallflower Jerry shook me hard and he questioned me why am I asking so many questions because what I was supposed to be doing was watch the movie and my questions would have been answered.

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Talking has some other consequences too. One and the most important that it makes me go back to the kitchen and look for food. Those are the times my mind tells me to pick up the greasy donuts or a can of soda or those chips that had been sitting in the pantry for too long. This year I decided I need to do something about it. Long back when I was in Dallas, my aunt made these spinach and green pea cutlets. I know the name doesn’t really sound appetizing. But they have potatoes. Trust me they are super tasty and healthy. No frying needed. Just a little sprinkling of oil needed to cook. Easy to make and filling. Good for putting in between sandwich breads along with lettuce and some ketchup. Yum.

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Spinach and green peas cutlets

  • 3 boiled potatoes, mashed
  • 1/3 cup green peas, thawed if frozen or fresh, boiled for few minutes
  • 1+1/3 cup finely chopped baby spinach, boiled for few minutes and water drained
  • 1/3 cup finely chopped coriander
  • salt to taste
  • 1/2 tbsp ginger paste or more to taste
  • 1/2 tbsp Green chilli paste or more to taste
  • 1 tbsp Chaat masala (optional)
  • Oil to cook

In a bowl, mix up everything except oil with hands till you feel a smooth mixture. Roll it into small balls and flatten them a bit.

Heat a skillet and add few drops of oil and move the oil around to coat the skillet. Keep the flame low. Transfer 3-4 cutlets to the skillet at a time or depending on the size of skillet. Let them cook for good 5-7 minutes. Check the bottom. If it is nicely done, then flip them and repeat.

Serve them hot with ketchup.

P.S You can refrigerate the left over in an air tight container and cook them the next day for breakfast or snacks. Don’t keep them for too long as I noticed the potatoes start separating and the mix doesn’t hold too good.

P.P.S what kind of green cutlets you make? Would love to try.

I forgot to add that I usually boil the peas and spinach together for around 5-7 minutes. Then drain the water. Make sure they have no water otherwise it will make the cutlets soggy.

See you soon. Hugs.