Air fryer recipe · Snacks
Corn and Spinach Tikki
Sweet corn and earthy spinach pressed into crisp little patties with a tender, savory bite.
- 22 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 70kcal
- 3.1 gprotein
- 12.9 gcarbs
- 1.1 gfat
- 2.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Sweet corn kernels1.5 cups
- Chopped spinach1 cup
- Mashed potato0.75 cup
- Chickpea flour3 tbsp
- Green chili, minced1
- Garam masala1 tsp
Method
Coarse-crush the corn
Pulse half the corn kernels to a rough paste and leave the rest whole for texture. The crushed corn binds the mix while the whole kernels burst sweetly as you bite. Pat the spinach dry first so it doesn't water down the dough.
Combine the dough
Mix the crushed and whole corn with the spinach, mashed potato, chickpea flour, green chili and garam masala. It should clump easily when squeezed without feeling sticky. Add a little more chickpea flour if the mix seems loose.
Shape the tikki
Press the mixture into flat round patties about a finger thick, smoothing the edges so they don't crack open. Mist both sides lightly with oil. Even thickness helps them cook through at the same rate and crisp evenly.
Air-fry until crisp
Lay the tikki in a single layer and cook at 190°C for 13 min, flipping carefully halfway through. They are done when golden and firm at the edges. Serve them straight away while the outside is still crisp and hot.
