Turmeric spinach fritters with tahini dill sauce

Made with gram flour (ground chickpeas) these turmeric and spinach fritters are also gluten free. I like to use rapeseed oil as it contains less saturated fat than other commonly used cooking oils ~ approximately 50 per cent less than olive oil. It contains 10 times more Omega 3 than olive oil and is a good source of vitamin E. So you don’t have to feel quite so guilty enjoying these tasty fritters this Chanukah.

Makes: 20 small fritters

INGREDIENTS

500g floury potatoes

50g butter or margarine

15g fresh ginger – peeled and very finely chopped 200g gram flour

2 teaspoons ground turmeric 75g fresh spinach Rapeseed oil for frying

Tahini dill sauce

60ml tahini

20ml water

Zest of ½ lemon

1 tbsp lemon juice

1 tsp clear honey

2 tbsp fresh dill – finely chopped Salt and freshly ground black pepper – to taste

METHOD

Peel the potatoes, cut them into large pieces, then boil them in salted water till tender. Drain, then mash them with the butter or margarine until smooth.

Add the ginger and gram flour to the mashed potato, together with the ground turmeric and some salt and freshly ground black pepper.

Wash the spinach, remove any tough stems, then cook it, in its own steam, in a pan with a lid, for minute or two till wilted. Drain the spinach, then squeeze almost dry with your hands.

Roughly chop the spinach then fold into the mashed potato mixture. Check the seasoning, it may need more salt, then shape, with lightly floured hands, into small fritters.

Warm a little oil in a shallow, non-stick pan, then cook the fritters till lightly coloured on the outside. Serve hot.

To make the tahini sauce, blend all the ingredients together and season to taste.

jewishcookery.com