Savory Spinach Potato Cake

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Savory Spinach Potato Cake
Savory Spinach Potato Cake


Savory Spinach Potato Cake is Indian food and an integral part of the culture and its spirit as it links the food with social interaction.  Indian food is readily available to people from all walks of life walking hurriedly along the busy streets of India.

On my way from work, almost on a daily basis, we stopped to enjoy one of the many versions of chaat available at roadside stalls in all over New Delhi. One of our favorite stops though was Lajpat Nagar, a bustling market in the southern part of the city.

Chaat, literally translates to ‘to lick’ in Hindi but it refers to all the finger-licking good, small bite sized snacks sold from street vendors all over India from New Delhi to Bombay.  More recently, due to the popularity of this kind of food, cafes specializing in just street food are springing up all over.

Chaat is often used an as umbrella term for savory items like pani puri, bhel puri, samosas, and tikkis.

The recipe below features a version of the potato cake or cutlet, known as a tikki, with spinach.

Savory Spinach Potato Cake Recipe

Prep: 20 min. | Cooking: 10 min. | Serves: 6 | Grade: Easy

INGREDIENT Savory Spinach Potato Cake

  • 6 med potatoes
  • 1 cup chopped spinach, frozen
  • 1/2 cup frozen green peas
  • 1 green chili pepper or jalapeno (opt)
  • 1 tbsp fenugreek leaves, finely chopped (1 tsp if using dried fenugreek leaves)
  • 2 slices of white bread, crumbed
  • 3 cups vegetable or canola oil, for frying

SPICES Savory Spinach Potato Cake

  • 1 tsp salt
  • 1/4 tsp red chili powder or paprika
  • 1/2 tsp mango powder
  • 1/2 tsp coriander powder

Method for Preparation Savory Spinach Potato Cake

  1. Boil the potatoes (approximately 25 – 30 minutes). Peel when potatoes are still warm.
  2. Mash the peeled potatoes in a bowl and set aside.
  3. Drain the water from the frozen spinach.
  4. Finely chop the green chili or jalapeno pepper.
  5. Add the dry spices, fenugreek leaves, drained spinach, chopped green chili and bread crumbs to the mashed potatoes.
  6. Mix thoroughly. If the mixture seems soft, refrigerate for 30 minutes.
  7. Divide the potato mixture into 12 equal portions. Oiling your palms will help to prevent sticking.
  8. Taking each portion, form into a round ball and then flatten into a potato cake.
  9. Repeat the procedure for the remaining 11 portions.
  10. Fry the potato cakes until golden brown (approximately 2-3 minutes). Let brown on one side before turning.

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