1cupMixed Vegetablescarrots, french beans, corn, peas (steamed)
1cupBreadcrumbs
1/2cupPanko Bread Crumbs
1/2cupMozzarella cheeseshredded
3 to 4Black Peppercorns
2garlic cloves
1bay leaf
1/2inchGinger piece
2tspFennel Seeds
2tspBasil leaves(chopped or dried Basil leaves)
1tspDried Thyme
1tspLemon Juice
Salt and black pepper for seasoning
A Little oil to brush the tikis for color.
How To Make It:
Start with washing spinach and kale leaves well.
In a microwave-safe container, add spinach, kale, bay leaf, a pinch of sugar (to retain the green color) and 1/4 cup water. Cover it and cook it for 3 mins. Keep the ice bath for ready. (Just add some ice in a bowl along with cold water)
After 3 mins transfer spinach and kale into the ice bath. Keep it for 10 to 15 seconds.
In a food processor, add spinach-kale leaves, basil leaves, thyme, ginger, garlic, some salt and puree it into a smooth paste. Keep it aside.
In, a food processor, add steamed vegetables and black peppercorns. Puree this too into a smooth paste.
In a mixing bowl add boiled potatoes, spinach-kale puree, vegetable puree, breadcrumbs, fennel seeds, mozzarella cheese and salt and pepper for seasoning
Mix everything well with hand, crush the boiled potatoes. Make small tikis.
Dip each tiki in panko bread crumbs and place them on a cookie sheet layered with parchment paper or silicon cookie sheet. Brush some oil on these tikis to give it a brown color while baking.