I love cooking and made up this recipe on the go however inspired during my time out in the Himalayas - a mix between a fritter and a pakora. —georgie
clove garlic - pasted or finely chopped
chilli (red or green - mild in heat) - finely chopped
black onion seeds
rapeseed or coconut oil
egg (free range or organic)
Spicy Red Pepper Relish
fresh red pepper
chargrilled red peppers (i used the brand Karyatis which come in a jar)
chilli (red or green - mild in heat)
pepperdew peppers (mild from a jar)
extra virgin olive oil
In This Recipe
Start by preparing your chard. Wash and cut out any of the tough white inner core. Lay the leaves on top of each other and roll up length ways like a cigar – then finely slice into strips.
Heat a frying pan and add a glug of rapeseed or coconut oil on a medium heat. Add your chard and allow to wilt – it will only take a few minutes for it to soften.
Remove from the pan and keep aside while you cook out your garlic and add in your black onion seeds and cumin to release the flavours of the spices. Add the chard back into the pan and mix everything together.
In a separate bowl add the chick pea flour and break in an egg. Next add in your cooled chard and the water (start off with 80ml water and add more if it still feels very thick) mix all together until you get a thick but not stiff batter – a reluctant dropping consistency.
Season with salt and pepper.
Add a fresh glug of oil to your pan and spoon tablespoons of your mix into your pan. Leave for a few minutes (until set on one side) and gently flip over with a palette knife or fish slice. They should be beautifully browned. Cook on the other side for a few more minutes until cooked through.
Serve warm with the dipping sauce as a canapé or starter.
For the relish…
Simply place everything into a blender and blitz until a generic smoothness. Taste and season if needed
This keeps wonderfully if stored in the fridge and is delicious stired through dips such as hummus or on its own.