How to make Grilled Spinach Cutlets -
Lobia and spinach mixed with some masalas and made into cutlets.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Black eyed beans (ब्लैक-आईड बीन्स ), Spinach leaves (palak) (पालक के पत्ते )
Cuisine : French
Course : Snacks and Starters
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For more recipes related to Grilled Spinach Cutlets checkout Lobia Tikki, Lobiya Pakora. You can also find more Snacks and Starters recipes like Achari Paneer Canapes Lentil And Zucchini Enchiladas Cajun Potatoes Sprouts and Methi Thepla - SK Khazana
Grilled Spinach Cutlets Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Grilled Spinach Cutlets Recipe
Black eyed beans soaked and boiled 1 cup
Spinach leaves (palak) shredded 1 medium bunch
Green chilli finely chopped 1
Ginger grated 1/2 inch piece
Coriander powder 1 teaspoon
Fennel seed (saunf) powder 1 teaspoon
Carom seeds (ajwain) 1 teaspoon
Turmeric powder a pinch
Red chilli powder 1 teaspoon
Salt to taste
Oil for shallow frying
Method
Step 1
Grind beans to a fine thick paste and transfer into a bowl.
Step 2
Add spinach, green chilli, ginger, coriander powder, fennel powder, carom seeds, turmeric powder, red chilli powder and salt and mix well.
Step 3
Divide the mixture into eight equal portions and shape them into round cutlets.
Step 4
Heat oil in a non-stick grill pan.
Step 5
Shallow-fry the cutlets, turning sides, till both sides are evenly done. Serve hot.
Nutrition Info
Calories : 1028 Kcal
Carbohydrates : 128.2 gm
Protein : 50.5 gm
Fat : 34.8 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
