Spinach Fritters

This is a delicious recipe for using up any leafy greens such as spinach or chard. You can also substitute the spinach with grated courgette or carrot, peas or broad beans, or thinly sliced cauliflower.

Serves 4 people


 

  • 250 grams gram (chick pea) flour
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground coriander
  • 0.5 teaspoon(s) turmeric
  • 1 pinch(es) chilli powder (optional)
  • 0.5 teaspoon(s) salt
  • 0.5 teaspoon(s) baking powder
  • 2 teaspoon(s) oil
  • 400 mL water (about ¾ pt)
  • 1 cloves garlic
  • 1 onion
  • 400 grams fresh spinach or chard, large stalks removed
  • 1 dash(es) frying oil

 

  1. Mix together all the dry ingredients in a large bowl. Make a well in the middle.
  2. Using a wooden spoon to stir, add the oil and water bit by bit until it is like thick cream. Beat out all the lumps.
  3. Finely slice the onion and crush the garlic.
  4. Wash and shake dry the spinach or chard, and chop it up (not too small).
  5. Combine the onions, garlic and leaves with the batter mixture.
  6. Heat about half a centimetre of oil in a frying pan. When it is very hot, fry spoonfuls of the mixture on both sides until they are brown and crispy. Use a knife and fork to turn them over.
  7. Drain on kitchen paper before serving.

Method

  1. Mix together all the dry ingredients in a large bowl. Make a well in the middle.
  2. Using a wooden spoon to stir, add the oil and water bit by bit until it is like thick cream. Beat out all the lumps.
  3. Finely slice the onion and crush the garlic.
  4. Wash and shake dry the spinach or chard, and chop it up (not too small).
  5. Combine the onions, garlic and leaves with the batter mixture.
  6. Heat about half a centimetre of oil in a frying pan. When it is very hot, fry spoonfuls of the mixture on both sides until they are brown and crispy. Use a knife and fork to turn them over.
  7. Drain on kitchen paper before serving.

Ingredients

 

  • 250 grams gram (chick pea) flour
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) ground coriander
  • 0.5 teaspoon(s) turmeric
  • 1 pinch(es) chilli powder (optional)
  • 0.5 teaspoon(s) salt
  • 0.5 teaspoon(s) baking powder
  • 2 teaspoon(s) oil
  • 400 mL water (about ¾ pt)
  • 1 cloves garlic
  • 1 onion
  • 400 grams fresh spinach or chard, large stalks removed
  • 1 dash(es) frying oil

 


Additional tips: Add 2 tablespoons of chopped, fresh coriander with the other vegetables for extra flavour. The dish could also be served with cucumber raita or tomato salsa. It can be eaten hot or cold, is great for lunchboxes and picnics, and suitable for vegans.

Taken from ‘The Friendly Vegetable Book’ by Tina Deubert, published by the East Sussex Food and Health Partnership in 2003. Sadly out of print now.

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