Oats Spinach and Paneer Cakes

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Last Jan Month, I got
canola oil 1 litre pack as a gift from Hadson. With this pack, I found a recipe
booklet written by chef Komal Taneja. For the theme of Cooking from Cookbook, I
choose “Oats Spinach and Paneer Cakes” from this booklet. It’s really amazing
and healthy snack for everyone. We have to need spinach, paneer, oats and
potatoes for making kebab and serve with mint chutney. This recipe is great option
for monsoon and winter days.

Canola oil is really
healthier oil, has the lowest saturated bad fats amongst all cooking oils, very
high monounsaturated good fats, rich content of omega-3 essential fatty acids
and high vitamin E. It’s prepared from the crushed seeds of the yellow canola
flower.

Preparation Time: 20 Minutes
Cooking Time: 10 Minutes
Serving: 8 Pieces
Recipe Source: Komal Taneja

Ingredients:
2/3 Cup Cottage
Cheese, Grated
1 Med. Sized Potato,
Boiled & Mashed
2/3 Cup Spinach,
Blanched & Chopped
1/3 Cup Oats
1/3 Cup Peas, Boiled
& Mashed
1 Tbsp. Green Coriander,
Chopped
1/2 Tsp. Roasted
Fenugreek Leaves Powder
3 Tbsp. Bread Crumbs
2 Tsp. Roasted Gram
Flour
Salt to Taste
1/2 Tsp. Coriander
Powder
1/2 Tsp. Red chili
Flakes
1/2 Tsp. Chat Masala
1/4 Tsp. Turmeric
Powder
1/2 Tsp. Pomegranate
Seeds Powder (Anardana)
1/2 Tsp. Cumin
Powder
Canola Oil for
Shallow fry
Serve with:
Mint Dip
Tomato Ketchup
Pictorial:
Combine oats  and grated cottage cheese
Boiled and mashed potato and peas
Add blanch and chopped spinach
Add coriander, bread crumbs, roasted gram flour and kasuri  methi
Grind as powder
Mix well spices and other ingredients as dough

Direction:
Combine blanch
chopped spinach, boiled and mashed potatoes and peas, green coriander, oats,
grated cottage cheese, kasuri methi, roasted gram flour and bread crumb in
mixing bowl.
Combine salt,
coriander powder, turmeric powder, red chili flakes, cumin powder, chat masala
and anardana in another bowl.
Mix spices with
paneer mixture and knead well into a firm mixture as dough and divide into
equal eight portions and shape them into round kebab form.
Heat the canola oil
in a non-stick pan and shallow fry the kebab in small batches till to golden
brown both sides on medium flame. Garnish with onion rings and lemon wedges. Sprinkle
little chat masala on the top of kebab and serve with tomato ketchup and mint
dip.
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Preeti Garg

Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here

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26 thoughts on “Oats Spinach and Paneer Cakes”

  4. An awesome and super healthy combination. And yours have turned out looking exactly like in the recipe book, kudos! I am extremely sorry for sending the panna cotta recipe without fully understanding your event rules. The mistake is entirely on my part and not intentional or just for the heck of participating in a giveaway. You may please kindly remove my entry. Thanking you for the support.

    Reply

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