Ingredients
- 1 minced garlic clove
- 1 grated carrot
- 4 grated shallots
- 2 oz (55g) grated rutabaga (swede)
- 3 oz (90g) fresh or thawed (drained) spinach
- 1 tablespoon tomato concentrate
- 30 ml (1 fl oz) water
- Pinch each of salt, black pepper, turmeric, garam masala and chili powder
- 40 g (1 1/2 oz) all-purpose flour
- Small handful cilantro (coriander) leaves
- Frylight or PAM (or similar) cooking spray, as needed
Method
- Sauté the garlic, shallots, carrot and rutabaga in cooking spray until beginning to brown.
- Add all the spices (not the cilantro/coriander) and cook for 1 minute.
- Take the pan off the heat and stir in the spinach, tomato concentrate, flour and enough water to make a batter consistency.
- Add the cilantro and arrange small dollops on a greased baking sheet.
- Spritz with cooking spray and bake for 25 minutes at 400 degrees F (200 degrees C) or until browned and crispy.