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.
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Your garden sounds amazing (especially to this black thumb!)
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