Appetizers & Starters > Vegetarian Starters > Vegetable Fritters & Patties > Spinach Patties

Crispy Spinach Patties with Yogurt Dip

These crispy spinach patties, also known as palak tikkis, are a delightful vegetarian starter. Made with fresh spinach, potatoes, and aromatic spices, they are pan-fried to golden perfection and served with a refreshing yogurt dip. Perfect for parties or a light snack.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
4-6
Ingredients
  • 500 g Fresh Spinach
  • 2 medium Potatoes (boiled, peeled and mashed)
  • 1/2 medium Onion (finely chopped)
  • 1-2 Green Chilies (finely chopped, adjust to taste)
  • 1 tsp Ginger-Garlic Paste
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1/4 tsp Turmeric Powder
  • 2-3 tbsp Besan (Gram Flour)
  • 1/2 cup Breadcrumbs
  • 2 tbsp Fresh Coriander Leaves (chopped)
  • to taste Salt
  • for shallow frying Oil
  • 1 cup Yogurt (plain, Greek or regular)
  • 1 tbsp Mint Leaves (chopped)
  • pinch Cumin Powder
  • to taste Salt

Preparing the Spinach

Thoroughly wash the spinach and remove any tough stems. Blanch the spinach in boiling water for 2-3 minutes until wilted. Immediately transfer to a bowl of ice water to stop the cooking process and retain its vibrant green color. Drain the spinach well, squeezing out any excess water. Roughly chop the spinach.

Making the Patty Mixture

In a large bowl, combine the chopped spinach, mashed potatoes, chopped onion, green chilies, ginger-garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, besan, breadcrumbs, and fresh coriander leaves. Add salt to taste. Mix everything well until it forms a cohesive mixture. If the mixture is too wet, add more besan or breadcrumbs.

Shaping the Patties

Take a portion of the spinach mixture and shape it into small, round patties. Gently flatten each patty with your hands.

Cooking the Patties

Heat oil in a shallow frying pan over medium heat. Carefully place the spinach patties in the hot oil, ensuring not to overcrowd the pan. Fry the patties for 4-5 minutes on each side, or until they are golden brown and crispy. Remove the patties from the pan and place them on a paper towel-lined plate to drain excess oil.

Preparing the Yogurt Dip

In a small bowl, whisk together the yogurt, chopped mint leaves, a pinch of cumin powder, and salt to taste. Adjust the seasoning as needed.

Serving

Serve the crispy spinach patties hot with the refreshing yogurt dip on the side. Garnish with fresh mint leaves or a sprinkle of cumin powder, if desired.

← Creamy Spinach and Artichoke Stuffed Mushrooms Crispy Zucchini Fritters with Dill & Feta →

FAQ

  • Can I bake these spinach patties instead of frying?

    Yes, you can bake them. Preheat your oven to 375°F (190°C). Place the patties on a baking sheet lined with parchment paper. Brush them with oil and bake for 20-25 minutes, flipping halfway through, until golden brown.
  • Can I use frozen spinach?

    Yes, you can use frozen spinach. Thaw it completely and squeeze out all the excess water before using it in the recipe.
  • How can I make these patties gluten-free?

    Ensure you are using gluten-free breadcrumbs. You can also substitute the breadcrumbs with almond flour or rice flour.
  • How long can I store the patties?

    The patties can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or a pan until warmed through.