Spinach is best consumed fresh although frozen spinach is also available in the local super markets
The nutrients of the fresh spinach can be best preserved if the spinach is cooked as soon as it is purchased or picked fresh. It should not be tucked away in the fridge for a few days as most of the nutritional value will be lost.
Spinach with some water added to it in a pan, cooks in minutes directly on a stove. It is an excellent source of vitamin A, vitamin B2, B6, vitamin C, vitamin K, magnesium, folate, manganese, iron, calcium, potassium, and is a very good source of protein
Oats is high in Protein, Fibre and Rich in Anti oxidants – It helps reduce bad cholesterol to a very great extent hence consumption of oats has a low cardio vascular risk.
It is packed with vitamins and minerals as well! It’s not wonder it is called the Wonder Grain!!
Although gluten free, it is advisable to double check if you are allergic!
Here is a snack recipe which is a combo of Spinach and Oats!!
4 Cups of chopped spinach
1 Cup of Instant Oats
1-2 Green chillies
1 Cup Chopped Fresh Coriander Leaves
1 Tsp Red Chilli Powder (Optional)
1 Tsp Garam Masala Powder
1 Pinch of Turmeric
1-2 Tsp Salt (as per individual’s taste)
3 Slices of Toasted Bread or
½ – 1 cup of Bread Crumbs
¾ Cup Corn Flour
½ Cup Plain Flour
Pinch of Salt
Water enough to make a semi liquid mix
Spinach Oats Cutlets
Preparation
Dry roast the Oats in a pan
Microwave or directly cook the chopped Spinach for 4-5 minutes
Blend the above with the chopped coriander leaves into a slightly coarse mixture
Stir in the spice powders, turmeric and salt – Keep aside
Powder the toasted bread into a crumbly mixture and place it on a tray OR
use the bread crumbs available in the super market and spread on a plate
Divide the Oats- Spinach Spice mix into small lime sized balls
Dip the flattened individual balls swiftly into the flour mix
Take it out and pat it on both sides on the bread crumb mixture
To shallow fry, heat a flat pan on medium flame and drizzle some oil around the pan and in the middle
The cutlets are ready to be shallow fried in batches of 5-7 based on the size of the pan
(My preference is to shallow fry as it is light and fluffy and not too greasy )
Gently arrange the individual Cutlets on the pan
When the bottom portion of the Cutlet turns golden brown, lift in gently an flip it
When both sides are golden brown, the Cutlets are ready to be served!
Fry the remainder of the Cutlets in batches as above!
Note: Serve the hot Cutlets with tamarind chutney or any sweet or hot chilli sauce!!
You may even make the Cutlets smaller in size and serve bite size Cutlets with a toothpick to grab it!!!