Masala Mustard Greens Patties - cooking recipe

Ingredients

4 cups mustard greens or 4 cups spinach, shredded
2 medium potatoes, peeled and cubed
1 teaspoon oil
1 teaspoon cumin seed
4 green onions
1 teaspoon garlic paste or 1 teaspoon minced garlic
1 -2 jalapeno, sliced into 5-10 rings (optional)
1/4 cup frozen peas
1/2 teaspoon mango powder
1/4 teaspoon ginger powder
1/4 teaspoon salt
1/8 teaspoon pepper, to taste
1/3 cup garbanzo flour
1/4 cup white poppy seeds (or breadcrumbs)
cooking spray (for frying) or dabs oil (for frying)
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon paprika

Preparation

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. Saute 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.