Spinach And Kale Tikis

1. 1

   Start by washing spinach and kale leaves well.

2. 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)

3. 3

   After 3 mins transfer spinach and kale into the ice bath. Keep it immersed for 10 to 15 seconds.

4. 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.

5. 5

   In, a food processor, add steamed vegetables and black peppercorns. Puree this, too, into a smooth paste.

6. 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.

7. 7

   Mix everything well with hand, crush the boiled potatoes. Make small tikis.

8. 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.

9. 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.

10. 10

    Serve these with your favorite dip or ketchup.

* Per serving · 4 servings · Values may vary.