steve bennett

steve bennett

9th February 2012
steve bennett


Nice canapé, or hot buffet item.


  • Part one
  • 140g torn chard leaves
  • 140g water chestnuts sliced
  • 140g mix of grated carrot, celery and onion.
  • Part two
  • 4 tbsp gram flour
  • 1tsp toasted cumin seeds
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1/2 tspn ajwain(dried thyme)
  • Salt to taste.


Slice, wash and drain all part one ingredients.
Mix part two, and then add to part one.mix well.
Roll into small balls, then pat slightly to flatten.
Deep fry at 175C for 2 mins. Dry on paper towels.

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