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Spinach And Sweet Potato Cakes

by chef
- Mehtaphor

  • MIN
  • 700 CAL
  • EASY
  • VEGETARIAN
  • LITTLE SPICY
  • DAIRY-FREE
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RECAP STEP #
Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.
TURN OFF STEP-BY-STEP MODE
KITCHEN TIPS
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1
Heat two saucepans filled with 3/4 of water over high-heat. On a chopping board, prepare: the potatoes (peel and chop into chunks), sweet potatoes (peel and chop into chunks), brussel sprouts (slice in half), shallot (chop finely), ginger (chop finely) and curry leaves (chop roughly).
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2
When the water comes to a boil, add to a saucepan: the sweet potatoes, potatoes and spinach. Cook for 15 until soft. In the other saucepan, add: 1/3 of the salt and the brussels sprouts. Cook for 4 min. Meanwhile, in a large bowl, mix well: 1/3 of the salt, cumin powder, cayenne pepper, cilantro (chop) and fenugreek leaves. Set aside.
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3
Once cooked, drain the brussel sprouts. Heat 1/2 of the olive oil in a pan over medium-heat for 30 sec. Add: the mustard seeds, curry leaves, shallot, and ginger. Cook for about 1 min until the shallots are soft. Add the brussels sprouts, ground pepper and remaining salt. Cook for 15 min until golden and crispy. Turn off the heat and cover with a lid. Meanwhile...
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4
In three separates plates: pour the flour, crack and beat the egg, pour the bread crumbs. Set aside.
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5
Once cooked, drain the sweet potatoes, potatoes and spinach under cold water for 1 min. In the spice bowl: add the vegetables, mash with a fork or the bottom of a wooden spatula, and mix well. With your hands, make patties of about 3-inches large and 1-inch thick.
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6
One patty at a time: dredge in the flour, coat with the egg, and dredge in the bread crumbs. Heat the remaining olive oil in a frying pan for 30 sec. Add the cakes. Fry each side for 5 min until golden brown.
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7
Place the cakes in the center of the serving plates. Add the brussel sprouts on the side.
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Main_mehtaphor
Executive chef & Owner
Mehtaphor TriBeCa, NYC
Interview
5-min with Jehangir
His favorite ingredients…
Fennel. I love the seeds and the vegetable, whether it’s shaved raw in a salad or cooked. Mustard seeds also have a great texture, so I like to incorporate them into a lot of dishes. And chili, especially the sheer variety of flavors and heat.
On his style…
My background as a pastry chef definitely influences me—I’m very precise and focused on balancing different textures and tastes. It’s hard to label my style, as I blend Indian, Chinese, and American elements.
Advice for kitchen newbies…
Have fun and don’t be too serious. Make it your own. If you don’t like an ingredient in a recipe, change it!
On kitchen experiences…
Every place I’ve worked has taught me something. Sometimes inspiration comes from the most unlikely places. For example, washing dishes once gave me the idea for a new way to cook quail eggs.
His Best Compliment…
When my twins say I cook well—they’re my biggest critics. They eat everything, even foie gras and oysters!
Video_side_chef_outine3_2x
This dish was created out of desire to serve something delicious and out of the ordinary to vegetari...
MORE
This dish was created out of desire to serve something delicious and out of the ordinary to vegetarians; yet this dish is a hit with vegetarians and meat lovers alike. The indian spices in both the brussel sprouts and the cakes add a wonderful dimension to the dish.
2
$15
4
$14
6
$13
8
$12
Total for 2 Servings
$30
ORDER INGREDIENTS
Ingredients
what we deliver
  • 1 lb of Sweet Potatoes
  • 3/4 lb of Brussels Sprouts
  • 3 oz Baby Spinach
  • 1/2 lb of Idaho Potatoes
  • 2 Egg
  • 1/3 cup of White Flour
  • 1/2 cup of Bread Crumbs
  • 1/2 cup of Cilantro
  • 1.5 tbsp of Ground Cumin
  • 1/2 cup of Dried Fenugreek Leaves
  • 3/4 of a Shallot
  • 1.5 tsp of chopped Ginger
  • 1 tbsp of Mustard Seeds
  • 1/4 cup of Curry Leaves
  • 1 dash of Cayenne Pepper
  • 2 tbsp of Extra Virgin Olive Oil
  • 2 tsp of Kosher Salt
  • 1/2 tsp of Ground Black Pepper
  • 2 lb of Sweet Potatoes
  • 1.5 lb of Brussels Sprouts
  • 6 oz Baby Spinach
  • 1 lb of Idaho Potatoes
  • 4 Egg
  • 1 cup of Bread Crumbs
  • 2/3 cup of White Flour
  • 1 cup of Cilantro
  • 3 tbsp of Ground Cumin
  • 1 cup of Dried Fenugreek Leaves
  • 1.5 Shallot
  • 3 tsp of chopped Ginger
  • 2 tbsp of Mustard Seeds
  • 1/2 cup of Curry Leaves
  • 2 dashes of Cayenne Pepper
  • 2 tbsp of Extra Virgin Olive Oil
  • 4 tsp of Kosher Salt
  • 1 tsp of Ground Black Pepper
  • 3 lb of Sweet Potatoes
  • 2.5 lb of Brussels Sprouts
  • 9 oz Baby Spinach
  • 1.5 lb of Idaho Potatoes
  • 6 Egg
  • 1.5 cup of Bread Crumbs
  • 1 cup of White Flour
  • 1.5 cup of Cilantro
  • 4.5 tbsp of Ground Cumin
  • 1.5 cup of Dried Fenugreek Leaves
  • 2.3 Shallot
  • 4.5 tsp of chopped Ginger
  • 3 tbsp of Mustard Seeds
  • 3/4 cup of Curry Leaves
  • 3 dashes of Cayenne Pepper
  • 2 tbsp of Extra Virgin Olive Oil
  • 1 tbsp of Kosher Salt
  • 1.5 tsp of Ground Black Pepper
  • 4 lb of Sweet Potatoes
  • 3.5 lb of Brussels Sprouts
  • 12 oz Baby Spinach
  • 2 lb of Idaho Potatoes
  • 8 Egg
  • 2 cups of Bread Crumbs
  • 1.2 cup of White Flour
  • 2 cups of Cilantro
  • 6 tbsp of Ground Cumin
  • 2 cups of Dried Fenugreek Leaves
  • 3 Shallot
  • 6 tsp of chopped Ginger
  • 4 tbsp of Mustard Seeds
  • 1 cup of Curry Leaves
  • 4 dashes of Cayenne Pepper
  • 2 tbsp of Extra Virgin Olive Oil
  • 1.3 tbsp of Kosher Salt
  • 2 tsp of Ground Black Pepper
Utensils
what you need
  • 2 Frying Pan
  • 2 Saucepan
  • 2 Frying Pan
  • 2 Saucepan
  • 2 Frying Pan
  • 2 Saucepan
  • 2 Saucepan
  • 2 Frying Pan

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