Chop spinach finely and sauté in 1tsp oil for 5 minutes. Keep aside.
Boil soya granules for 2 minutes and drain water.
In a separate bowl take potatoes; add spinach, soya, salt, chilli powder, jeera and garam masala and mix thoroughly.
Shape into tikkis, coat with breadcrumbs, then deep fry till golden brown. Serve with chutney.