These Indian-inspired fritters also make quick and delicious hors d’oeuvres—simply use scant 1-Tbs. dollops of the fritter mixture when cooking, and skip the bed of spinach.
28 minutes
SERVES 6
14 G SUGARS PER SERVING (2 FRITTERS AND ¾ CUP SPINACH): 197 CAL; 7 G PROT; 4 G TOTAL FAT (1 G SAT FAT); 37 G CARB; 106 MG CHOL; 437 MG SOD; 4 G FIBER
28 minutes
SERVES 6
- 3 large eggs
- ½ cup fi ne yellow cornmeal
- 2 Tbs. curry powder
- 1 tsp. grated fresh ginger
- 1 large sweet potato, peeled and grated (4 cups)
- ½ cup fi nely diced onion
- ½ cup frozen green peas, thawed
- 2 Tbs. poppy seeds, plus more for sprinkling, optional
- 12 cups baby spinach
- ¼ cup lemon juice
- ¼ cup mango chutney
- Whisk together eggs, cornmeal, curry powder, and ginger in large bowl. Stir in sweet potato, onion, peas, and poppy seeds, if using. Season with salt and pepper, if desired.
- Heat large skillet coated with cooking spray over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4-cup dollops, and reduce heat to medium-low. Cook 4 to 5 minutes, or until golden brown. Flip, and cook 4 to 5 minutes more, or until golden brown on second side. Transfer to plate, and keep warm. Repeat with remaining sweet potato mixture until you have 12 fritters.
- Meanwhile, heat large pot over medium-high heat. Add spinach in batches, and cook 2 to 3 minutes, or until wilted, but still bright green. Season with salt and pepper, if desired.
- To serve: Divide spinach among 6 plates, drizzle with lemon juice, and top each serving with 2 Fritters. Garnish each plate with 1 tsp. mango chutney; sprinkle with poppy seeds (if using).
14 G SUGARS PER SERVING (2 FRITTERS AND ¾ CUP SPINACH): 197 CAL; 7 G PROT; 4 G TOTAL FAT (1 G SAT FAT); 37 G CARB; 106 MG CHOL; 437 MG SOD; 4 G FIBER
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