Vegan Spinach and Pea Fritters

To make the vegan spinach and pea fritters, first rinse the millet in a colander under hot water, then place in a saucepan, cover with twice the amount of water, and cook over medium heat for about 15 to 20 minutes. Let the millet cool completely. Blanch the peas in boiling salted water for about 3 to 4 minutes, drain well and coarsely chop with a blender.

Wash the spinach, place it dripping wet in a large saucepan, collapse over medium heat and then drain well in a colander, squeezing out some of the remaining liquid. Roughly chop the spinach. Peel and finely chop the garlic and sauté in the hot oil until translucent, add the spinach, sauté briefly and season with salt and pepper. Leave to cool.

Mix the potato starch with the water until smooth. Thoroughly mix the millet with the peas, spinach, pepper, cayenne pepper, turmeric powder, garam masala and the smoothly stirred starch. Season the mixture with salt, set aside and let sit for about 45 minutes. Heat 3 to 4 tablespoons of oil in a large skillet, use wet hands to form equally sized patties, flatten slightly and fry in the hot oil for 3 to 4 minutes on both sides until golden brown. Drain the vegan spinach-pea fritters on paper towels and serve.

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