How to make Spinach Rice And Olive Balls - Tasty starter made from spinach, rice and flavoured with olives.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Spinach leaves (palak) (पालक के पत्ते ), Cooked rice (पके हुए चावल)
Cuisine : Fusion
Course : Snacks and Starters
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Spinach Rice And Olive Balls Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
For more recipes related to Spinach Rice And Olive Balls checkout Spinach Corn Cheese Sandwich Toast, Spinach Pie, Spinach With Raisins, Quick Rice Paper Rolls With Spinach . You can also find more Snacks and Starters recipes like Khuzi Panyaram , Oats Kande Pohe, Chipotle Wings, Dahi Bhalle.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Spinach Rice And Olive Balls Recipe
Spinach leaves (palak) blanched 1 bunch
Cooked rice 1 cup
Black olives sliced 4 teaspoons
Onion 1 medium
Garlic 5-6 cloves
Paneer (cottage cheese) grated 1 cup
Bread crumbs 1 cup
Salt to taste
Black pepper powder to taste
Olive oil to shallow fry
Cornflour/ corn starch a few
Method
Step 1
Chop onion and garlic finely. Chop spinach and put into a bowl. Add onion, garlic, paneer and rice.
Step 2
Take black olives in a small bowl and drain excess water, crush lightly and add to the other bowl. Add breadcrumbs, salt and pepper powder and mash while mixing.
Step 3
Heat sufficient olive oil in a pan. Divide the prepared mixture into lemon sized portions. Dust your hands with a little cornflour and shape each portion into an oval.
Step 4
Place them in the pan and shallow fry, turning sides, till lightly golden on both sides. Dain on absorbent paper and serve hot.
