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Friday, November 25, 2011

Baked Potato Spinach Corn Tikkis

Thank God It is a Friday and today, am gonna talk about a really simple-to-put-together baked goody. more on that in a bit.

Baked Potato Spinach Corn Tikkis

Though it was gloomy, foggy morning, my day actually started on a good note, with a package arriving at my doorstep, just as I was about to start off for work. Remember  I won Vegan-A-Day challenge by Harini. Well, this is my reward (Krya). I am yet to try this product on my clothes and see the difference. I will keep you guys posted on that.


Coming back to today's recipe. If you do one thing this weekend, then I would strongly recommend to bake these guilt-free beauties for a change. Perfect for lazy bakers like me, it serves as a good, sumptuous appetizer or for brunch. Trust me, it is nearly impossible to eat just one.

Baked Potato Spinach Corn Tikkis 

Ingredients:

2 medium sized potatoes, boiled
2 cups chopped spinach, loosely packed
1/2 cup fresh or frozen corn kernels (I used frozen, no need to thaw. just microwave with little water for 2-3 mins)
salt - to taste
1 tbsp lemon juice (optional)
1/2 tsp garam masala
1/4 tsp red chilli powder (optional). [You can substitute with 1 finely chopped green chilli]
1/4 tsp turmeric
about 1/2 cup bread crumbs - to roll the tikkis
2 egg whites (skip it if you want this dish to be vegan)
1-2 tbsp olive oil

Preparation:

1. In a bowl, mash all the ingredients listed above except for bread crumbs,egg whites and olive oil. Check the seasoning. Adjust if necessary.

2. Preheat oven to 200C or 400F.

3. Make small lemon sized balls out of the mixture, roll and gently flatten into a patties. Dip the patty into egg white & then roll in breadcrumbs, so that its coated evenly.


4. Repeat the same process to make all the patties, ready to bake.

5. Grease a baking sheet with cooking spray or little oil and place the patties on it. Don't over crowd. Leave enough space between each one of them. Drizzle little olive on both sides.

6. Bake for 20-25 minutes, by turn on the other side after 10 mins - until the crust is slightly brown. Serve with ketchup.


With great pleasure and pride, I announce that am a Zagat Fork and Tell blogger now. I strongly believe that this will open more avenues where my posts will be read & appreciated by a wide variety of audience :-)




Hope you all have a great (Thanksgiving) weekend ahead.

until next time,
 

9 comments :

  1. Congragulations to packet and Tell Blogger.
    Delicious looking tikkis, and baked too, not that i have nay trouble if they are fried too :-)
    Have a wonderful weekend Siri.

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  2. I do something similar for meat / chicken cutlets... though i turn the oven to grill, rather than bake.... corn and spinach is a wonderful combination for a tikki..

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  3. Loved this recipe. Cant wait to try it Siri!

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  4. fabulous recipe... and that too fat free... will surely give this a try...

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  5. Great guilt free recipe Siri :) I am always looking out for recipes like this!

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  6. This is my kind of food, yup friday, my kids wait for weekends, as they know amma will cook these kind of stufff, which they adore, i don't use egg though, my grill isn't too good sovi bake and put it on stove top, but my clicks are crap when compared to yours, they look so beautiful & inviting

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  7. Was this similar to the recipe from the microwave cookbook? i had tried aloo tikki and foung it a bit dry while I baked....yet it was delicious enogh and SOOOOO guilt free that i loved it...your tikki has the goodness of spinach ...an added GO FOR THE TIKKI ingredient!

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  8. Love the combo, beautiful and healthy spinach corn tikkis.

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  9. Congrats on the prize And on the new addition to Zagat. The tikkis look great....and spinach and corn is an unbeatable combination

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