Spinach and Kale TIkis

Directions

1. Start by washing spinach and kale leaves well.
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. After 3 mins transfer spinach and kale into the ice bath. Keep it immersed for 10 to 15 seconds.
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. In, a food processor, add steamed vegetables and black peppercorns. Puree this, too, into a smooth paste.
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. Mix everything well with hand, crush the boiled potatoes. Make small tikis.
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. 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. Serve these with your favorite dip or ketchup.