Spinach, Chilli and Black Bean Fritters

Name: Spinach, Chilli and Black Bean Fritters
Ingredients: Vegetable oil for frying; 75 g (3 oz) freshly cooked spinach, roughly chopped; 65 g (2½ oz) unsalted butter; 3 free range eggs; 100 g (4 oz) chickpea flour; Salt; 150 g (5 oz) Green Tomato and Pepper Chutney; ½ teaspoon mustard seeds; 1 teaspoon cumin seeds; ½ teaspoon fenugreek seeds; 1 teaspoon chopped deseeded green chilli; 1 cm (½ in) piece of fresh ginger, finely grated; 100 ml (3½ fl oz) plain yoghurt; 100 g (4 oz) cooked black beans, roughly chopped; 300 ml (½ pint) milk; 1 teaspoon lemon juice; 2 tablespoons chopped fresh coriander

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

300 ml (½ pint) milk
65 g (2½ o

Starter
Gluten-free
Vegetarian

Method

Crisp, spicy fritters that every vegetarian will love.

Put the milk and butter in a pan and heat until the butter has melted and the milk is coming to the boil, then rain in the flour. Beat until it becomes a smooth paste, then cook for a few minutes over a low heat. Spoon the mixture into a large bowl and leave to cool for 5 minutes before beating in the eggs one at a time. Add the spi