Flour for dusting – I used gram flour in the photo, but wholemeal spelt or rye also works well.
Oil for frying
Chop the vegetables roughly, put into the bowl of a food processor and blitz until they resemble coarse breadcrumbs.
Tip into a mixing bowl, add the breadcrumbs, egg or flax powder, curry powder, mixed herbs, salt & pepper. Mix everything together well and allow the mixture to sit for 10mins.
Divide into 8 portions, press the mixture together to form patties. Coat well with flour.
Heat about 5mm oil in a large frying pan, when a piece of rissole, dropped into the oil sizzles, it’s hot enough. Fry the rissoles in two batches, approx. 5mins each side, then drain on kitchen paper.
Eat hot with spinach raita or cool & either refrigerate or freeze for use later. Re-heat, at 180C/350F/Gas5 for 15 to 20 mins on a baking sheet.
300g fresh or 2 blocks frozen leaf spinach
1 tsp cumin seeds
½ tsp mustard seed
350ml natural yoghurt
1 tsp red chilli paste or to taste
salt and pepper
If using frozen spinach, defrost, squeeze out the water from the blocks and chop finely. If using fresh spinach, steam in a little water, drain, squeeze out the water between 2 plates and chop finely. Allow to cool.
Heat the oil in a small pan and fry the cumin and mustard seeds until they start to pop. Tip into a bowl and allow to cool.
Mix the yoghurt, toasted seeds, chilli paste and spinach together, season with salt and pepper. Chill until ready to serve.