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1
Start by washing spinach and kale leaves well.
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2
In a microwave safe container, add spinach, kale, bay leaf, a pinch of sugar (to retain the green color) and 1/4 cup water. Cover it and cook it for 3 mins. Keep the ice bath ready. (Just add some ice in a bowl along with cold water)
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3
After 3 mins transfer spinach and kale into the ice bath. Keep it immersed for 10 to 15 seconds.
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4
In a food processor, add spinach-kale leaves, basil leaves, thyme, ginger, garlic, some salt and puree it into a smooth paste. Set it aside.
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5
In, a food processor, add steamed vegetables and black peppercorns. Puree this, too, into a smooth paste.
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6
In a mixing bowl add boiled potatoes, spinach-kale puree, vegetable puree, breadcrumbs, fennel seeds, mozzarella cheese, lemon juice and salt and pepper for seasoning.
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7
Mix everything well with hand, crush the boiled potatoes. Make small tikis.
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8
Dip each tiki in panko bread crumbs and place them on a cookie sheet layered with parchment paper or silicon cookie sheet. Brush some oil on these tikis to give it a brown color while baking.
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9
Transfer them to a preheated oven (350*F) and cook them for 20 mins or till they are golden brown on each side. In the mid-cycle, turn the tikis, downside up, and brush with oil.
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10
Serve these with your favorite dip or ketchup.
