Baked vegetable fritters
Fritters do not always have to be fried in oil.
- 2 medium potatoes
- 1 small onion
- 2 cloves garlic
- 1 cup mixed frozen vegetables (carrot, corn, green beans)
- 2 cups spinach
- 1 cup chickpea flour
- 2 tsp garam masala
- 1 tsp coriander and cumin powder mix
- 1/2 tbsp chilli flakes
- Pinch turmeric
- 1/2 lemon juice
- 1 tbsp olive oil
- to taste Salt and pepper
Serve warm with either ketcup or tamarind sauce.
Boil the potatoes and dice them
Cook the spinach until the leaves are wilted and drain the water out
Steam the frozen vegetables (5 -7 min)
Sautee the onion in olive oil and add the garlic to it when it turns translucent. Sautee for anoth 1 min.
Add the potatoes, spinach and vegetable mix.
Add the spices, mix and let it all cook for 5 mins.
Season with salt, pepper and lemon juice. Mix well.
In a mixing bowl mix the chickpea flour with some water ti bring it to the consistency of pancake batter – not too thick and not too runny, but somewhere in between. Add salt and pepper to taste. You may also season it with the same spices that were added in the vegetable mixture.
Add the vegetable mixture to the batter and mix well.
Grease a baking sheet and lay out small portions of the mixture. Bake for 20-25 min at 375 deg C.
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