Party Starter: Green Veggie Patties Recipe

Here’s a healthy, delicious recipe starter. The main ingredient in this recipe is spinach. Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.

Green Veggie Patties

1 cup blanched spinach
1/2 cup green peas
1/2 cup chopped green beans
4 green chilis
2 grated boiled potatoes
1/4 cup chopped coriander leaves
1 tsp red chili flakes
1/2 tsp coriander powder
1 tsp desiccated coconut
1 tsp corn flour
salt, to taste

In a blender, blend quickly blanched spinach, green peas, beans and green chili. To this paste add the boiled and grated potato, corn flour, desiccated coconut and spices. Mix well and form into patties. In a pan, add 1 tsp coconut oil and shallow fry the patties. Serve hot.

This recipe is healthy as well as tasty. It can be served with tomato chutney or mint chutney.

Arya Krishna graduated in Bachelor of Ayurvedic Medicine and Surgery from the prestigious Amrita School of Ayurveda, Kerala, India. She brings more than 5 years of experience in the field of Ayurveda and owns Fellowship in Orthopedics Rehabilitation from the prestigious Appolo group of hospitals, Hyderabad. Currently she is serving as Associate Editor of American Journal of Ayurveda. She is a member of Specializations include spinal disorders and orthopedics as well as gastroenterological disorders. She is experienced in treating women's health problems like menstrual disorders, leucorrhoea and PCOD. She is efficient in administering all panchakarma therapies and has good knowledge of classical Ayurveda. She is efficient in prescribing Ayurvedic diet for lifestyle disorders and possesses knowledge of yoga and pranayama. She works for the promotion and propagation of Ayurveda by offering lectures, webinars and contributing to various journals. She is a resident of Danville, PA.


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