Masala Mustard Greens Patties Recipes

MASALA MUSTARD GREENS PATTIES

Steps:

• Steam the mustard greens or spinach until wilted. Set aside.
• Boil the potatoes until cooked through. Mash and set aside.
• Heat the oil until it is sizzle-hot. Add the cumin seeds. When they darken a few shades, add the green onions, garlic and jalapeno slices. Now add the masala. Sauté until the garlic is golden-brown.
• Add the peas, ginger powder, mango powder and salt and pepper. Cook until the peas are heated through.
• Dump the pan's contents into a large bowl and combine with the mashed potatoes, chickpea flour and wilted greens.
• Form this batter into 2-inch size balls. (A little larger than a golf ball). Smash it into a patty. Put the breadcrumbs or white poppy seeds in a small bowl and hold the patty over the bowl while sprinkling both sides of it for a coating.
• Spray a skillet with oil (or use a dab of oil). Place the patties in pan (we do ours one at a time) and spray more oil on the top of the patty. Alternately you can use dabs of oil. Fry each side until golden brown. Done.

PATTI'S SCREAMIN' MEAN GREENS

Steps:

• Fill your kitchen sink with water and wash the greens well. As you lift the greens from the sink, any grit will fall to the bottom. Repeat if necessary.
• Tear the greens into large pieces, and remove and discard tough stems. Place greens in a large bowl - do NOT drain in a colander.
• In a large pot, combine the onions, 2 cups water, oil, and jalapenos (if using). Bring to the boil over high heat.
• Gradually stir in the greens, letting one batch wilt before you add the next. Bury the turkey wing in the greens. Season with salt and pepper to taste.
• Cover the pot and reduce the heat to medium-low. Cook until the greens are tender, about 30 minutes, stirring occasionally.
• Remove the turkey wing, discard the skin and bones. Chop the turkey meat and return to the pot.
• Use a slotted spoon to transfer the greens to a serving dish. Serve hot.