Spinach potato burgers

From: http://cooking.nytimes.com/recipes/1016341-suvir-sarans-spinach-and-potato-patties-palak-ki-tiki

I made this tonight and it was good, although super time consuming. I made bigger patties and got nine. I used more cilantro and more garam masala than it called for. I used a long green pepper that wasn't very spicy so I might use jalapeño instead next time. We served these burgers with the spicy yogurt sauce from a few posts ago, burger buns, and iceberg lettuce for a little crunch. A side salad & a glass of wine rounded things out. Yum!

• 2 pounds red boiling potatoes, scrubbed and quartered
• 4 firmly packed cups finely chopped, stemmed, washed spinach - about 3/4 pound leaves. (I used an 8oz bag of spinach and it was a LOT for 2 lbs of potatoes, so I wouldn't recommend doing 12oz of spinach)
• 1 fresh, hot green chili, finely chopped
• ¼ cup chopped fresh cilantro
• 1 teaspoon garam masala
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
•  Salt to taste (Suvir Saran uses about 1 1/4 teaspoons)
• 2 tablespoons fresh lemon juice (I didn't use this)
• 1 cup panko or chickpea flour (you will not use all of it)
• 2 tablespoons oil

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  PREPARATION

1. Steam potatoes over 1 inch of boiling water until tender, about 25 minutes. Transfer to a wide bowl and mash with a fork. Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning.
2. Scoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour. Then press down to flatten to a 3 to 3 1/2-inch cake. Continue with remaining mixture. Chill for at least 1 hour. (I didn't chill at all, seemed fine to me.)
3. When you’re ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.