Vic Borrill (Brighton & Hove Food Partnership)
Serves: 4
Prep time: 10 mins
Cook time: 15 mins
Ingredients:
250g gram (chickpea) flour
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 pinch chilli powder (optional)
1/2 tsp salt
1/2 tsp baking powder
2 tsp oil
400ml water (about ¾ pt)
1 clove garlic
1 onion
400g fresh spinach or chard, large stalks removed
a little frying oil
Veg Portions / Serving: 2
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. Perfect for using up slightly older or just-wilting veggies that need eating!
Method:
Mix together all the dry ingredients in a large bowl. Make a well in the middle.
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.
Finely slice the onion and crush the garlic.
Wash and shake dry the spinach or chard, and chop it up (not too small).
Combine the onions, garlic and leaves with the batter mixture.
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.
Drain on kitchen paper before serving.
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.
The kids can make the fritters completely. Measure out ingredients ahead of time for little ones and have them mix the dry ingredients and stir through the wet to combine. Let them roughly chop the greens with scissors and stir everything well.
Vic Borrill (Brighton & Hove Food Partnership)
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