Spinach cutlets stuffed with cheese

INGREDIENTS
spinach blanched and puree 1 cup
breadcrumbs as needed
rice flour 2 tbsp or more
salt to taste
green chili-ginger paste 2 tsp

For stuffing
cheese grated   1/2 cup
paneer grated / crumbled  1/4 cup 
salt little as cheese has salt
pepper pdr. to taste

oil for shallow frying

METHOD
wash and blanch spinach leaves in hot water, squeeze out excess water and blend to a puree
put the puree in a bowl, add salt, green chili-ginger paste, rice flour 2 tbsp, breadcrumbs as needed, so that it can be rolled like a dough. roll into lemon-size balls
for stuffing mix all the ingredients well, roll into small balls.
flatten the spinach ball, put cheese stuffing, cover well from all sides, roll in breadcrumbs, refrigerate for 30 minutes, then shallow fry in hot oil in a pan. cook till evenly brown on all sides, drain, serve hot with sweet n spicy chutneys.
 

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