Turmeric and spinach fritters with tahini dill sauce

Made with gram flour (ground chickpeas) these turmeric and spinach fritters are also gluten free.

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I like to use rapeseed oil as it contains less saturated fat than other commonly used cooking oils ~ approximately 50 per cent less than olive oil. It contains 10 times more Omega 3 than olive oil and is a good source of vitamin E. So you don’t have to feel quite so guilty enjoying these tasty fritters this Chanukah.

  • Peel the potatoes, cut them into large pieces, then boil them in salted water till tender. Drain, then mash them with the butter or margarine until smooth.
  • Add the ginger and gram flour to the mashed potato, together with the ground turmeric and some salt and freshly ground black pepper.
  • Wash the spinach, remove any tough stems, then cook it, in its own steam, in a pan with a lid, for minute or two till wilted. Drain the spinach, then squeeze almost dry with your hands. 
  • Roughly chop the spinach then fold into the mashed potato mixture. Check the seasoning, it may need more salt, then shape, with lightly floured hands, into small fritters.
  • Warm a little oil in a shallow, non-stick pan, then cook the fritters till lightly coloured on the outside. Serve hot.
  • To make the tahini sauce, blend all the ingredients together and season to taste.


Makes 20 small fritters

500g floury potatoes 

50g butter or margarine

15g fresh ginger – peeled and very finely chopped

200g gram flour 

2 tsp ground turmeric

75g fresh spinach 

Rapeseed oil for frying

For the tahini dill sauce

60ml tahini

20ml water

Zest of ½  lemon

1 tbsp lemon juice

1 tsp clear honey 

2 tbsp fresh dill – finely chopped

Salt and freshly ground black pepper – to taste

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