Tandoori Cheese Walnut Patty
Ingredients
- 1/2 cup mozzarella cheese
- 1 teaspoon plus more tandoori masala
- Some finely chopped California walnuts
- A bunch of spinach
- 3 garlic cloves
- A small piece of ginger
- 1 green chili, finely chopped (to taste)
- 1 teaspoon roasted cumin powder
- 1 cup bread crumbs
- Salt to taste
- Juice of 1/2 lime
- 3 mashed boiled potatoes
- 1 tablespoon oil
Preparation
Take a small mixing bowl and add 1/2 cup mozzarella cheese.
Add more than 1 teaspoon tandoori masala and mix with the cheese.
Add some finely chopped California walnuts and mix well.
Add a bunch of spinach to a blender, rinse well, strain water, and finely chop it (coriander is optional).
Add 3 finely chopped garlic cloves to the blender.
Add a small piece of chopped ginger to the blender.
Add 1 finely chopped green chili to taste to the blender.
Add 1 teaspoon roasted cumin powder to the blender.
Add 1/2 cup bread crumbs to the blender.
Add salt to taste and grind the mixture.
Add juice of 1/2 lime to avoid browning and grind again to a rugged texture.
Take a large mixing bowl and add 3 mashed boiled potatoes (boil in a pressure cooker for up to 2 whistles without overcooking).
Add the spinach mixture to the potatoes.
Add an additional 1/2 cup bread crumbs if required for binding, mix well, and form patties from the mixture.
Make small patties from the cheese mixture and stuff them inside each potato-spinach patty, shaping them round.
Refrigerate the patties for 10 minutes to firm up.
Heat a pan and pour 1 tablespoon oil into it.
Place the patties in the pan and cook on high to medium flame until golden brown on both sides.
Serve with green chutney.
