In an attempt to finish extra boiled quinoa, I began rummaging around in the refrigerator. On finding spinach and boiled potatoes in there, I thought of sticking them all into cutlets! The golden green discs coming off from the pan were too appetizing to be forgotten!
Ingredients used:
- 2 Potatoes (boil'em, mash'em!)
- 2 cups raw Spinach leaves
- Boiled Quinoa (as per needed or left!)
- 1/2 finely chopped Onion
- 2-3 finely chopped Thai chillies
- Butter/ Olive oil/ Clarified butter
- Spices
- Salt as per needed
- Thyme or Rosemary (as preferred!)
- Red chili powder (for preferred inferno levels!)
Steps:
- Mix all the above mentioned things together.
- Taste the mixture and make amends, if necessary.
- Shape cutlets and keep them aside.Dip them in cornflour water for the crispy outer layer.
- Heat any of the desired oils or butter in a pan and fry/roast these cutlets. Alternatively, brush them with any of the desired oils or butter on both sides and grill them in an oven like normal potatoes are grilled!
- They should be crispy golden brown in appearance so as to be fit for serving. Sprinkle lemon juice over them if preferred.
- Crunch'em along with a favorite sauce.
