Happy to use the homegrown spinach in this recipe. This was my first post to Recipe Redux and happy to be part of it. This month theme is - Fresh from garden.
We have a small terrace garden in our house. We used to grow brinjal , chilli , bittergourd and cluster beans . we grow greens almost the whole year like mint , Cuban oregano , basil , coriander leaves , fenugreek leaves , amaranthus leaves and spinach.
This spinach plants were been growing for past ten months . Before we had a Malabar spinach plant , that I use to make fritters and in gravies. We make use of our home grown greens…
The recipe I am going to share is an appetizer or it can be a snack with tea……
This was a spice cake made with homegrown spinach and cowpeas . I added mashed potatoes to give texture as well as taste to the spice cakes.
1 cup spinach leaves , blanched and ground
1 cup cowpea , soaked overnight and cooked
2 medium sized potatoes , boiled and mashed
¼ cup roasted gram flour
½ tsp red chilli powder
½ tsp coriander powder
½ garam masala
salt to taste
oil for shallow frying
In a bowl , add the mashed cowpea , spinach and potato , mix well.
To this add the red chilli powder , coriander powder , garam masala and salt .
Knead well till all the contents are mixed.
To this sprinkle the roasted gram flour and mix well . This flour can be added more if you find the contents are sticky.
Make small balls of the mixture and then flatten a little.
Heat tawa / griddle , spread a spoon of oil.
Place about three cakes at a time and cook on medium flame.
Cook on both sides. The cakes will turn lightly brown when cooked. It may take about 5 – 10 minutes.
Cook all the cakes as above.
Spinach cowpea cake is ready to serve.
This recipe is been created for The Urban Spice and KitchenAid India Diwali Contest