Buttery Pommes Spinach Corn Rolls

Mouth watering Fusion preparation with spinach, corn, spices & fresh herbs, served with yogurt dip.

Recipe Type: Appetizer                                                                       Style: Fusion

Method: Frying                                                                                        Served: 1-2

Ingredients:-

120 gm. Boiled Grated Potato

45 gm. Blanched Spinach

30 gm. Blanched Corn Caner & Chopped

1 Tbsp. Fresh Green Coriander Chopped

1 Tsp. Fresh Basil Leaves Chopped

1 Tsp. Leeks Fine Chopped

1 Tsp. Chopped Garlic

1 Tsp. Chopped Ginger

½ Tsp. Chilly Flacks

Salt to Taste

½ Tsp. Pepper

½ Tsp. Dried Oregano

3 Tbsp. Butter Strips

¼ Tsp. Cumin Powder

1 Tbsp. Gram Flour

1 Tbsp. Bread Crumb

Oil for frying

Preparation:-

1. Boiled spinach and corn caner in salt water. After broiled stain water and chopped.
2. Grated potato adds ginger, garlic, leeks, chopped green coriander, fresh basil leaves, spinach & chopped corn.
3. Insert seasoning salt, pepper, chilly flacks, oregano, cumin powder.
4. Mix all ingredients in a mixing bowl very well.
5. Making bite sizes of small roll pieces stuffed with butter strips.
6. Crumbled or dusting with mixture of gram flour and breadcrumb.
7. At least fried in heated oil (shallow oil).
8. Platted plate with crackling spinach & sauteed corn, served with yogurt garlic dip.