The word "kofta" is more of a Middle eastern or a South East Asian cuisine.
This recipe is a "Thumbs up" or you could say five star. Little time consuming as you have to do lot of cutting and processing. But as you know there is no gains without pains. This is also my moms or mums idea of making fish kofta or meat kofa or vegetable kofta. I took on this recipe and put a little twist on it. Instead of using wheat flour or besan(chickpea flour/gram flour).
Spinach kofta is made with a blend of blanched spinach(dip spinach in hot water for few seconds and then to stop cooking dip the spinach in a ice cold water, to retain its color, boiled mashed potatoes, egg, cilantro, thinly cut onions, green chilli, red chilli, garlic, ginger, curry powder and TLC(tender, care and lots of love). Usually koftas are deep fried. In this age, being health conscious I have fried them in shallow oil. Instead of making balls, I have flatten them. So you can call them spinach patties.
2 cups blanced spinach
2 small boiled potatoes(mashed)
1/2 Onion cut thinly cut
1/2 tsp cut cilantro
1 egg beaten
1/2 inch ginger thinly cut
1/4 tsp curry powder
1/4 tsp garam masala
Canola oil to fry
salt to taste
Preparation: Mix all the above for a smooth consistency. Make sure it is not too goey. Roll them into medium sized patties and fry them in a medium sized pan. When you pour oil in a pan, make sure it is not too much oil. when the oil is hot enough, try adding patties. Put oil little at a time and as required, as the patties absorb oil. Fry them in batches and put them aside on a paper towel, so that the excessive oil is absorbed by the towel. You can eat it as an appetizer or just as a snack or serve as a side dish with the main course.This recipe is a crowd pleaser. You will notg regret.