Indian spinach cutlets with raita from Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

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Accompaniments: Kerala korma; Charred aubergines with Indian spices and coriander; Red lentil dal

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fairyduff on May 02, 2019

    Really good recipe; used up an oversupply of spinach. Very important to remove as much moisture from the steamed spinach as possible, as described in the method. Don't take shortcuts here or the mix will be too sloppy to cook. Next time I am going to try doubling the potato to 400g to change the spinach/potato balance. I might also use an egg to bind, even though the cutlets did keep together in the pan and when flipped.

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