Patricia Baker - Lockdown Cookbook (2020)

Instructions:
1 cup breadcrumbs
1 tablespoon oil
1. Wash the spinach and chop into small pieces.
2. Heat water in a pan and blanch the spinach till they are soft.
3. Cook the chickpeas in boiling water or pressure cooker until completely
soft.
4. Mash them to make a paste.
5. Add to a bowl along with the spinach and add shallots, garlic, ginger,
chilies, lemon juice, mustard, coriander leaves, breadcrumbs and mix till
combined.
6. Mix together and make 10-12 small cakes using the mixture.
7. Add oil to a pan and brown the cakes on both sides.
8. Serve warm.