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Vermicelli Coated Spinach Patties By Mridula Baljekar As well as serving as a starter, these fabulously flavoured vegetable and mozzarella patties can be served as part of a buffet lunch or dinner. The patties are fried until the vermicelli coating transforms into a pale golden colour and the emerald green spinach shows through the strands of vermicelli to create a stunning appearance. 375g/13oz frozen leaf spinach 90g/3oz boiled potatoes, mashed 90g/3oz mozzarella cheese. grated 2.5cm/1” cube of root ginger, finely grated 2 large garlic cloves, crushed to a fine pulp 1 teaspoon fennel seeds, crushed ½ teaspoon garam masala 1 fresh red chilli, finely chopped (de-seeded if wished) ¾ teaspoon salt or to taste 90g/3oz plain vermicelli 11/2 tablespoons cornflour 1 medium egg, beaten Light olive oil for deep frying Thaw the spinach and squeeze out all the liquid then chop finely. Put into a mixing bowl and add the potatoes, mozzarella, ginger and garlic. Mix thoroughly and add the fennel, garam masala, chilli and salt. Blend well. Divide the mixture into two equal portions and make 6 smaller portions out of each. Form them into flat cakes of about 1cm/1/2” thickness, cover with food wrap and refrigerate for 30 minutes. Break up the cluster of vermicelli into smaller pieces (about 2.5cm/1” long) and put them into a bowl. Dust each cake in the cornflour, making sure they are fully coated. Dip them into the beaten egg and roll in the vermicelli. The patties should be coated with the vermicelli quite generously to resemble a miniature nest. Heat the oil over a medium heat in a wok or other suitable pan for deep-frying. Fry the patties in batches without overcrowding the pan until they are golden brown on both sides. Drain on absorbent paper and serve hot with Spiced Apricot Chutney |
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