Food doesn’t come much greener than these delicious patties, using a mishmash of international cooking styles, think felafel crossed with a kadhi, crossed with a bean burger.
As vivid as these are the boys love them served with yogurt and salad with a pitta bread on the side. I try not to make too big a deal of how much spinach has passed their lips!
2 teaspoons cumin seeds
1 onion, finely diced
1 green chilli, deseeded and finely diced
250g baby spinach leaves
100g fresh coriander, leaves, stalks and roots
1 tablespoon garam masala
100g besan or chickpea flour
1 x 420g tin chickpeas, drained and washed
1 x 420g tin butter beans, drained and washed
oil to fry in
Heat the ghee in a large pan that has a lid.
Add the cumin seeds and once fragrant, add the onion and chilli.
Cook until the onion is soft.
Allow to cool a little and then pour into your food processor.
Add the spinach to the pan and cover, cook until just wilted, set aside and once cool enough, squeeze the liquid out of it.
Add the spinach and the rest of the ingredients, except the oil, to the processor and process well.
Heat a frying pan and add the oil, spoon around two tablespoons of batter onto the pan and repeat until you have 3-5 patties in the pan.
Cook until crisp and dark golden underneath and flip, again cooking until crisp and dark golden.
Repeat with the remaining batter.