Oats , Spinach & Paneer Cakes

Evening is very important for a get together and sharing moments with each other and it becomes unforgettable with delicious and healthy snacks on the side.This is for those who love to spend evening with their family , friends and loved ones and want to enjoy wonderful and exotic snacks along with tea .
Oats , Spinach & Paneer cakes are shallow fried tikkis/kebabs prepared from , oats , spinach , paneer , potatoes and few mild spices. These crispy cakes gives a distinct taste of spinach along with sweetness of paneer. For the third week of BM #34 under Evening Snacks theme , I prepared these healthy snacks to enjoy with family. So let’s start the recipe. Yum

Ingredients:
1/2 cup oats , crushed
3/4 cup spinach leaves , chopped
3/4 cup paneer/cottage cheese , grated
2 potatoes , boiled and mashed
1/2 cup peas , crushed
1 tablespoon coriander leaves , chopped
1 teaspoon dried Fenugreek leaves /kasori methi
2 tablespoon bread crumbs
2 green chillies , chopped

Spices:
1/2 teaspoon dried mango powder
1/2 teaspoon red chilly flakes
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon chaat masala
Salt to taste

Oil to shallow fry

To garnish
Lemon wedges
Onion slices
Spring onion green

To serve
Mint chutney
Tomato ketchup

Method:

Boil water in a vessel , add chopped spinach in it and leave for 5 minutes. Drain excess water in colander. Squeeze out excess water and set aside.

Transfer the cottage cheese , oats , potatoes and rest of the ingredients in to a bowl.
Add spices and salt , mix well and knead into a firm mixture .Divide into balls and shape into round cakes/kebabs.
Heat heat oil in a non stick pan or flat griddle , shallow fry the kebabs from both sides till golden and crispy.

Garnish with lemon wedges , onion slices , spring onion green and serve hot with mint chutney and ketchup.

Enjoy !!

Serve-4. Cooking time -30 minutes

Sending this entry to Arthi’s Healthy Snacking event

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34

Best regards,

Sapana Behl

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