Indian Spinach and Chickpea Fritters

Ingredients:

• 1 cup chickpea, pea or wheat flour
• 1/4 cup cornstarch
• 1/4 teaspoon baking powder
• 1 teaspoon cumin seeds (zira)
• 1/4 teaspoon cayenne pepper
• Sea salt
• Half an onion, finely chopped
• 1 cup canned chickpeas (they must be pre-rinsed and coarsely chopped)
• 280g frozen chopped spinach (it must be defrosted and squeezed well beforehand)
• 1 tablespoon of crushed ginger
• Vegetable oil for deep-frying
• Mango chutney for serving

Preparation:

1. Combine pea flour, cornstarch, baking powder, cumin, cayenne pepper, and 3/4 teaspoon salt. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach, and ginger to the batter and mix thoroughly.
2. Heat vegetable oil in a deep, heavy-bottomed frying pan to 160°C (325°F). Drop batter into the pan by the tablespoonful. Fry until golden brown, about 2 minutes. Drain the fried pancakes on a paper towel. Let them cool slightly, then press gently to form them into a flat, round shape.
3. Return the pancakes to the hot oil and fry until crisp, about 1 minute.
   
   Season with salt and serve with mango chutney.