Spinach Cutlets

There’s something incredibly comforting about biting into a crisp, golden cutlet that gives way to a warm, tender center filled with flavor. These spinach cutlets are no exception. They’re crispy on the outside, soft and flavorful inside, and they carry that earthy freshness of spinach blended beautifully with spices and herbs. Whether you’re looking to impress at a party or just want something easy and nourishing for a snack, this recipe wraps it all up in a single, delicious bite.

Behind the Recipe

Growing up, cutlets were always a weekend treat. My mom would use whatever greens were in season, and spinach was one of her favorites. She’d mix it with potatoes, onions, and a handful of pantry spices, then shape and shallow-fry them till the kitchen filled with the scent of comfort food. These spinach cutlets are a nod to those lazy Sunday afternoons, with a crispy hug on the outside and a herby, melt-in-your-mouth filling on the inside.

Recipe Origin or Trivia

Spinach cutlets are a popular vegetarian snack across many Indian households, especially in the south and west. Traditionally served with mint chutney or ketchup, they make their way into lunchboxes, tea-time trays, and even festive spreads. While the core ingredients stay simple, the beauty of this dish lies in the regional spins—some use rice flour for crunch, others throw in peanuts or grated coconut for texture. It’s a testament to how humble ingredients can carry so much flavor and versatility.

Why You’ll Love Spinach Cutlets

They’re not just crispy patties—they’re a celebration of flavors and textures that you’ll find yourself making again and again.

Versatile: Perfect for snacks, burgers, lunchboxes, or party platters.

Budget-Friendly: Uses pantry staples and affordable veggies.

Quick and Easy: Comes together in less than 30 minutes.

Customizable: Add grated carrots, corn, or cheese to mix it up.

Crowd-Pleasing: Everyone loves a crispy bite. These disappear fast.

Make-Ahead Friendly: Shape and freeze before frying.

Great for Leftovers: Great way to use up leftover mashed potatoes or greens.

Chef’s Pro Tips for Perfect Results

The secret to perfect spinach cutlets is all in the balance of moisture and spice. Too wet and they fall apart, too dry and they lose that tender bite.

• Squeeze the spinach well after blanching to avoid soggy cutlets.
• Let the potato cool before mixing—it helps the mixture stay firm.
• Fry on medium heat so the inside cooks without burning the outside.
• Add a little rice flour for extra crispiness if needed.
• Chill shaped patties for 10 minutes before frying to hold their shape better.

Kitchen Tools You’ll Need

You don’t need a fancy kitchen to pull these off—just a few basics.

Mixing Bowl: To bring all the ingredients together.

Frying Pan: A shallow nonstick or cast-iron pan works best.

Spatula: For gentle flipping while frying.

Strainer or Colander: To drain water from the blanched spinach.

Paper Towels: For draining excess oil from fried cutlets.

Ingredients in Spinach Cutlets

Every ingredient plays its part here, from adding texture to lifting flavors.

1. Fresh Spinach Leaves: 2 cups, blanched and finely chopped. Brings that earthy green base.
2. Boiled Potatoes: 2 medium, mashed. Acts as the binder and adds body.
3. Onion: 1 small, finely chopped. Adds mild sweetness and crunch.
4. Green Chili: 1, finely chopped. Kicks in a gentle heat.
5. Ginger-Garlic Paste: 1 teaspoon. Adds aroma and depth.
6. Coriander Leaves: 2 tablespoons, chopped. Freshens up the mix.
7. Cumin Powder: 1 teaspoon. Adds warm spice.
8. Garam Masala: 1/2 teaspoon. Gives that familiar savory punch.
9. Red Chili Powder: 1/2 teaspoon. Adds color and a bit of fire.
10. Salt: to taste. Brings everything to life.
11. Bread Crumbs: 1/2 cup. Helps bind and adds crunch to the crust.
12. Oil: for shallow frying. Gives that golden crispiness.

Ingredient Substitutions

Making do with what’s in your kitchen? Here’s how to tweak it.

Boiled Potatoes: Use sweet potatoes for a deeper flavor.

Green Chili: Try chili flakes or black pepper.

Bread Crumbs: Use crushed oats or semolina for a crunchier coat.

Garam Masala: A pinch of curry powder can stand in.

Ingredient Spotlight

Spinach: Packed with iron, fiber, and that unmistakable earthy taste, spinach is the star. It lends color, nutrition, and depth.

Boiled Potatoes: The ultimate binder and filler. Creamy, neutral, and comforting.

Instructions for Making Spinach Cutlets

Let’s walk through this together. You’re just a few steps away from some seriously satisfying bites.

1. Preheat Your Equipment: Heat a frying pan with a few tablespoons of oil over medium heat.
2. Combine Ingredients: In a large mixing bowl, add mashed potatoes, chopped spinach, onions, green chili, ginger-garlic paste, coriander leaves, and all the spices. Mix until well combined. Stir in breadcrumbs to bind.
3. Prepare Your Cooking Vessel: Ensure your frying pan is hot but not smoking. Add just enough oil to coat the base.
4. Assemble the Dish: Shape the mixture into small, round cutlets or oval patties. If it feels sticky, dust your hands with a bit of flour.
5. Cook to Perfection: Place cutlets in the hot pan. Fry on each side for 3–4 minutes until golden brown and crisp.
6. Finishing Touches: Remove onto a paper towel-lined plate to drain excess oil.
7. Serve and Enjoy: Serve hot with mint chutney or ketchup. Add lemon wedges for extra zing.

Texture & Flavor Secrets

What makes these cutlets addictive is the contrast. That first crackle as you bite in gives way to a creamy, herby, subtly spiced center. The spinach adds a mellow green note that complements the warmth of the spices and the fluff of the potatoes. It’s like a flavor-packed patty of pure joy.

Cooking Tips & Tricks

Little tweaks that make a big difference.

• Use day-old bread for making breadcrumbs—it toasts better.
• Add a spoon of rice flour if the mixture feels too soft.
• Let the mixture rest for 10 minutes to absorb flavors.
• Shape patties evenly so they cook uniformly.

What to Avoid

Avoid these common mistakes for a stress-free experience.

• Don’t use wet spinach—squeeze all water out after blanching.
• Avoid overcrowding the pan—fry in batches.
• Don’t skip breadcrumbs—they help hold everything together.

Nutrition Facts

Servings: 4
Calories per serving: 180

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can prep the mixture ahead and refrigerate it for up to 24 hours. You can also shape the cutlets and freeze them on a tray, then transfer to a zip bag once solid. When ready to cook, just thaw slightly and fry. Leftover fried cutlets can be stored in the fridge for 2 days and crisped up again in a pan or oven.

How to Serve Spinach Cutlets

These beauties go great with:

• Mint chutney or tamarind dip
• Inside a burger bun with sauces and salad
• On a platter with tea for guests
• With lemon wedges and fresh coriander as garnish

Creative Leftover Transformations

Transform yesterday’s snacks into today’s stars.

• Crumble them into wraps with some yogurt and veggies.
• Chop and stir into scrambled eggs or tofu for a hearty breakfast.
• Reheat and serve as a base for a veggie sandwich.

Additional Tips

• Always taste the mix before shaping the cutlets.
• Add finely grated carrots for sweetness and texture.
• Keep oil hot but not smoking—medium heat is your friend.

Make It a Showstopper

Stack them high on a rustic platter. Garnish with chopped herbs and lemon slices. Serve with colorful dips for a visually vibrant spread. A little dusting of chili powder on top adds drama and heat.

Variations to Try

• Cheesy Spinach Cutlets: Add mozzarella cubes in the center for a melty surprise.
• Corn-Spinach Cutlets: Mix in sweet corn kernels for sweetness and crunch.
• Paneer-Spinach Cutlets: Crumble in some paneer for extra protein and richness.
• Air-Fried Version: Brush with oil and air-fry till crispy.
• Vegan Option: Skip paneer and use vegan breadcrumbs.

FAQ’s

Q1. Can I bake these instead of frying?

Yes, brush with oil and bake at 375°F for 15–20 minutes, flipping halfway.

Q2. Can I use frozen spinach?

Absolutely, just thaw and squeeze all the water out first.

Q3. Are these gluten-free?

Use gluten-free breadcrumbs to make them completely gluten-free.

Q4. Can I freeze the cutlets?

Yes, shape and freeze them uncooked on a tray, then store in zip bags.

Q5. What sauce goes best?

Mint chutney, tamarind chutney, or simple ketchup works great.

Q6. Can I make them spicier?

Add extra green chili or a pinch of chili flakes.

Q7. Do I need to boil the potatoes first?

Yes, boiled and mashed potatoes hold the cutlets together.

Q8. Can I shallow-fry with less oil?

Yes, just enough oil to coat the pan is sufficient.

Q9. What can I use instead of breadcrumbs?

Try semolina, crushed oats, or ground cornflakes.

Q10. Can kids eat these?

Definitely. Adjust chili levels and they’ll love the soft center and crispy edges.

Conclusion

These spinach cutlets are a celebration of texture, flavor, and simplicity. Crispy outside, soft and herby inside, they’re the kind of recipe that feels like home and tastes like comfort. Whether you’re making them for guests or just yourself, trust me, you’re going to love this.

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