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. 

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