Spinach cutlet

This is an interesting spinach cutlet with coconut chutney stuffing from Mrs.K.M.Mathews cook book.

Recipe#11

Ingredients:

1. Spinach, chopped - 2 cups
2. Potato, boiled and mashed - 1/2 cup
3. Oil - 2 tbs + for frying
4. Onion, chopped - 1/4 cup
5. Green Chilli, chopped - 1 tsp
6. Salt to taste
7. Coconut, shredded - 1/2 cup
8. Green chilli - 1
9. Shallot - 1
10. Ginger, chopped - 1/2 tsp
11. Tamarind paste - 1/2 tsp
12. Besan/Chickpea flour - 3 tbs
13. Bread crumbs - 1 cup

Method:

1. Heat 2 tbs oil in a pan
2. Saute onion and chopped green chilli in it
3. Add spinach and saute it
4. Add mashed potato and salt 
5. Mix it well and keep aside
6. Grind coconut, green chilli, ginger, shallot, tamarind and salt to make coarse mixture
7. Make balls out of spinach-potato mixture
8. Flatten it using your palm
9. Place a tsp of coconut chutney in the center
10. Fold the cutlet from three sides to close the filling completely and form a triangle shape
11. Make a thick batter of besan with water
12. Dip the cutlet in besan batter and then in bread crumbs to get uniform coating
13. Fry it in hot oil, 3-4 minutes on each side.

Serve the cutlet warm!