New Nytimes Suvir Saran’s Spinach and Potato Patties (Palak Ki Tiki)

New Nytimes

YIELD: Makes 10 substantial burgers (about 3 1/2 inches)

TIME: About 50 minutes

Seafood, anchovies, cayenne pepper, chicken broth, fish, garlic, olives, onions,
 Paprika, red pepper, red wine vinegar, tomato, wine, dinner, day of the week, main course

These are adjusted from Suvir Saran's potato patties called palak ki tiki, from his exquisite cookbook "Masala Farm." They are a striking green on account of the entirety of the crude spinach that gets pressed into them. The large, fiery burgers are amazingly simple to assemble and to cook. Suvir serves them with chutney, either green or tamarind, yet we both concur that they're tasty with plain old ketchup. I made a snappy raita to present with the burgers by blending sweet pickle relish into plain yogurt.

preparation                                                       INGREDIENT

 

Step 1 Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a wide bowl and mash with a fork. Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning..	2 pounds red boiling potatoes, scrubbed and quartered 4 firmly packed cups finely chopped, stemmed, washed spinach (about 3/4 pound leaves) 1 fresh, hot green chili, finely chopped ¼ cup chopped fresh cilantro
Step 2 hScoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour. Then press down to flatten to a 3 to 3 1/2-inch cake. Continue with remaining mixture. Chill for at least 1 hour.	1 teaspoon garam masala ½ teaspoon cayenne pepper ½ teaspoon ground black pepper  Salt to taste (Suvir Saran uses about 1 1/4 teaspoons)

Step 3 When you’re ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney..

2 tablespoons fresh lemon juice 1 cup panko or chickpea flour (you will not use all of it) 2 tablespoons grape seed oil