Tamarind Catering & Events' Saag Aloo Tikki

Ingredients
(Makes eight portions)
300g potatoes
10g ginger
1 red chilli
1tsp cornflour
Salt to taste
For the filling
200g spinach purée
1tsp fenugreek leaves
Pinch of cumin
Salt to taste
10g butter

For the tamarind chutney with dried ginger 200g tamarind
1tsp red chilli powder
Few pieces cinnamon
200g jaggery
1tsp dry ginger powder
Salt to taste
1litre water

Method
Boil potatoes in advance, peel, mash and set aside.

Sauté the creamed spinach with fenugreek leaves, cumin and butter over a medium heat. Add chopped ginger, toasted red chilli and salt. Mix thoroughly and divide into small handfuls.

Make a depression in each portion, add a heaped teaspoon of the sautéd creamed spinach, enclose. Shape into cakes, dust with cornflour and pan-fry, turning over to attain a crisp brown crust.

Serve with tamarind chutney.

For the chutney, put all the ingredients into saucepan and bring to the boil. Allow to reduce to one-third, strain and cool. Serve at room temperature.