Tapioca & spinach patties
Isabelle FP recipe
In this recipe you can use the geeens of your preference or whatever is available for the season. This dish can be enjoyed hot, warm or cold and it always turns out delicious when served with rice or bread, with a condiment of your choice or with a mixed salad.
Tapioca and spinach patties
Print RecipeIngredients
- 2 AV tapioca roots
- 2 handfuls AV greens as per your choice
- 4 tbsp chickpea flour
- 1 garlic clove
- fresh herbs (mint, coriander, chive...)
- Himalayan salt, pepper
- 1 tsp cumin seeds
- 1 tsp fresh grated AV turmeric or powder
- 1 tsp each ginger and fenugreek powder
- 1/2 tsp each asafoetida and chilly powder
- AV Sesame oil for frying
Instructions
- In a bowl, pour the chickpea flour and spices together
- Dilute with water until you get a waffle batter consistency, which is a little thicker than pancake batter.
- After washing all the greens carefully, chop them and set aside.
- Peel and grate the tapioca tubers with the large grater.
- Incorporate the greens and tapioca into the previously obtained batter.
- Chop the herbs and add to the preparation.
- Heat the oil in a deep frying pan.
- Form balls in the palm of your wet hands.
- Flatten them to make patties about 1 cm thick.
- Place them in hot oil and brown well on one side before turning them over and doing the same.
