Tuesday, July 21, 2015

Spinach and Cowpea cakes

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.
Ingredients :
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

Method :
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.
Serve with tomato ketchup.

Spinach cowpea cake is ready to serve.   

This recipe is been created for The Urban Spice and KitchenAid India Diwali Contest

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