These tikis are filled with the nutritious goodness of Spinach. A wonderful way to add some green leafy vegetables in your kids diet. Spinach Corn Tikis can be used as burger patty too.
Hello everyone, I am officially still under the vacation hangover. Getting back to work after a good break can be a bit hard, but when that work is something you love doing, then it’s more fun. Today I am sharing a recipe for this Spinach and Corn Tikkis.
Making your little ones eat their green vegetables can be a task at times. They are usually the most frowned upon veggies. The very look of green vegetables suddenly makes the little humans sick, or they are already full or the food seems to smell weird to them. I have heard a lot of these. So the simplest way to make them eat greens is to hide them in their food.
In today’s recipe, I have added spinach puree to boiled potatoes, added some herbs and spices to make it aromatic and flavorful. Since I made this recipe for The Urban Spice, I have used a green chili to spice it up. But you can skip the green chili if you are making it for toddlers and kids. For grown-ups, green chilis can be a great addition for a bit of heat.
Spinach is a great source of vitamins, manganese, proteins, calcium, folate, iron, selenium and fiber. They have various antioxidant, anti-cancer and anti-inflammatory benefits. While shopping for spinach leave pick ones with vibrant deep green leaves and stems with no signs of yellowing. The leaves should look fresh and tender. Avoid those that are wilted or bruised. The leaves should not have any slimy coating as this is an indication of decay.
Exposure to water encourages leaf spoilage, so do not wash spinach before storing. Place spinach in a plastic storage bag and wrap the bag tightly around the spinach, squeezing out as much of the air as possible. Keep them in the refrigerator.
So next time when you are looking in for some ideas to get those greens in your kids, make these Spinach Corn Tikkis. And by the way, these are a great as appetizers and finger foods too for your next party. Just serve it with some delicious dip.
Let’s go through the recipe.
- 3 Big Potatoes (Boiled)
- A bunch of Spinach. (Approximately 2 cups) (Blanched)
- 1 Cup Corn Kernels
- 2 Garlic Cloves
- 3 to 4 Black Pepper Corns
- 1 Green Chili (optional)
- 1½ Cup Bread Crumbs.
- 1 Tbs Cilantro (chopped)
- 2 Tsp Oil (frying)
- 1 Tsp Lemon Juice
- 1 Tsp Cumin Seeds
- ¼ Tsp Chaat Masala
- A small piece of Ginger (1/2 inch)
- A Pinch of Onion Seeds (Kalonji)
- A Dash of Crushed Black Pepper
- Salt to Taste.
- Start with boiling the potatoes and blanching the spinach leaves. Steam corn kernels.
- In a food processor, add blanched spinach, green chili, lemon juice, black peppercorns, garlic cloves, cilantro, cumin seeds, onion seeds (kalonji), ginger and a little salt to taste. Puree this into a smooth paste.
- Now in a mixing bowl, add the boiled potatoes, spinach paste, chaat masala, ½ cup bread crumbs, corn kernels, a dash of black pepper powder and salt to taste.
- Break the potatoes and mix everything well. Check the seasoning at this point.
- Shape them into small bite size tikis.
- Dip each tiki in the remaining 1 cup bread crumbs.
- Place the tikis on a heated nonstick pan and fry them till they are golden brown on each side.
- Tikkis are ready to serve. While serving sprinkle some chat masala on them and have them with your favorite ketchup or chutney.
This recipe was originally published at The Urban Spice.
Talk to your baby’s Pediatrician before starting any new food.
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