Pakoras (GF)

4 medium potatoes, chopped small

3 cups spinach, chopped

2 onions, chopped

4 teaspoons bottled garlic

4 teaspoons bottled ginger

2 teaspoons of vegetarian chicken-style massell seasoning powder

1 ½ - 2 teaspoons of salt

½ teaspoon ground cumin

¼ teaspoon ground tumeric

½ teaspoon ground cardamom

½ teaspoon ground coriander

¾ cup besan flour

cayenne pepper – optional

(coating = ¼ cup cornflour + ¼ cup besan flour + ½ teaspoon chicken-style seasoning powder mixed together)

Cook potatoes in boiling water with ¼ teaspoon of salt for approximately 8-10 minutes, then add spinach and cook for a further 5 minutes.  Drain in colandar and let sit.  Place remaining ingredients (except flour) and 1 tablespoon of oil into the large saucepan and saute for 3 minutes.  Turn off heat, add cooked potato mixture, mix well and then stir in flour.  Mixture should still be chunky.  Let cool for 20 minutes and then form into patties, roll in coating and fry both sides thoroughly.  Makes 22 pakoras.

“You formed my inward parts...I am fearfully and wonderfully made.”  Psalm 139:13,14