50gramschopped spinachapproximately 250 ml or 1 cup
125mlsweet corn kernelsapproximately 1/2 cup
1chopped green chilliuse 2 for spicy
2tbspchopped fresh coriander leaves and stalks
1clovegarlicfinely grated
1egg plus water to make 200 ml liquid.
Optional
5mlolive oilapproximately 1 teaspoon
5mlsugarapproximately 1 teaspoon
For frying
750mlSunflower Oil, for deep fryinguse as much as required to deep fry in your pot
Garnish
Coriander micro-greens
Instructions
In a clean medium sized bowl sift the chickpea flour, cake flour and salt.
Add the ground cumin, ground coriander and turmeric and combine with a whisk.
In another bowl grate the garlic, onion and carrot and add the chopped spinach, corn kernels and chilli and stir to mix through.
Finely chop the coriander leaves and stalks and add to the other vegetables.
Toss the vegetables into the chickpea flour and then add the egg and water mixture. If using add the sugar and oil too.
Stir to combine thoroughly and leave to rest for at least 20 minutes before frying.
At this point you can add the optional teaspoon olive oil and sugar and mix it through.
Let the batter rest for 10 minutes. The batter may seem thick at first but will loosen up while it rests as the vegetables start releasing their liquid.
Add the baking powder just before frying and mix through thoroughly before frying off tablespoon fulls of batter in oil at least 5 cm deep.
Fry until golden brown and check that they are evenly cooked before removing with a slotted spoon.
Drain on kitchen paper towels to absorb any excess oil.
Garnish with coriander micro-greens (or chopped coriander) and serve hot.
Notes
All spices are not equal so check the flavor and taste of the batter and add more spices and seasoning where required.
If you want it a bit spicier, add 1/4 to 1/2 teaspoon chilli powder.
If you don't have spinach, then kale or swiss chard may be used instead.
I used a small ice cream scoop to obtain even sized balls.
The balls will roll over when they are cooked on the one side.
Nutrition: I have estimated 5ml sunflower oil per daltjie even though if cooked at the right temperature the batter does not absorb much oil.