Clean, wash and blanch spinach. Drain, cool and set aside
Boil and mash the potatoes and set aside
Boil the peas. Boil and shred the chicken and set aside
Heat 1 tsp oil in a pan, add ginger-gaclic paste saute for sometime.
Then add blanched spinach, peas, coriander leaves, mint leaves, and green chillies and salt. Now saute till all the moisture disappears and the mixture is dry.
When the mixture cools, grind in a blender to a smooth paste.
Then to add this paste to the boiled potatoes and the shredded chicken along with all the powdered spices. Mix and bind together well.
Once the mixture is mixed well, divide the mixture into equal portions and form round cutlets or tikkis.
Coat the cutlets with breadcrumbs and shallow fry till golden brown.
Serve hot with green mint chutney or tomato sauce
Note: Vegetarians can make it without the chicken. They can add paneer
These tikkis can also be deep fried
