Spinach-Potato Patties

• 2 pounds red-skinned potatoes
• 1 1/4 pounds spinach, well rinsed
• 1 hot green chili, finely chopped
• 1/4 cup cilantro leaves, minced
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1 1/4 teaspoons salt, or to taste
• Juice of 1/2 lemon
• 1 cup dry bread crumbs
• 2 to 4 tablespoons vegetable oil
• Green or tamarind chutney

1. Simmer potatoes in water to cover 20 to 30 minutes, until tender.
2. Drain.
3. Meanwhile, stem and finely chop spinach.
4. Place in a large bowl with chili, cilantro, garam masala, cayenne, black pepper, salt and lemon juice.
5. Add potatoes.
6. Mix all ingredients, squeezing with your hands.
7. There will be small chunks of potato.
8. Spread bread crumbs on a plate.
9. Form spinach-potato mixture into 12 3-inch patties, using 1/2 cup of the mixture for each.
10. Or use 1/4 cup each for 24 patties.
11. To shape, pack mixture into a metal measuring cup, and tap out onto plate.
12. Coat on both sides with crumbs.
13. Arrange patties in a single layer on a baking sheet, and refrigerate at least 1 hour.
14. Heat 1 tablespoon oil over medium heat in a large, heavy skillet.
15. Fry as many patties as will fit comfortably in the pan, turning once, until browned, about 4 minutes a side.
16. Repeat with remaining patties, adding more oil as needed.
17. Serve with chutney.

potatoes, spinach, green chili, cilantro, garam masala, cayenne pepper, ground black pepper, salt, lemon, bread crumbs, vegetable oil, green

Taken from cooking.nytimes.com/recipes/8540 (may not work)