The chickpea flour gives them a meaty taste, while staying vegetarian and gluten free.
It's Asian in origin so be prepared for a colourful palate of spices.
Finely grate and chop your veggies, (I used carrot, red onion, cauliflower and sweet potato).
For every two hands of grated veggies add:
a hand of chick pea flour
1/2 tsp of turmeric,
1 clove of garlic
1/2 tsp garam masala
1/4 tsp ground coriander seeds
a pinch of salt
a little sprinkle of chilli powder
Mix until it all comes together. When you start making squishing sounds with your hands, you have the perfect consistency. Cauliflower and sweet potato are pretty dry, I had to add a little water.
Shallow fry little heaps (about 1 tbs) in a frying pan with vegetable oil on medium to hot. Turn when they start to colour underneath.
I served it with 2/3 yoghurt and 1/3 mango chutney, a fantastic dipping sauce.
Be sure to make a big batch, any leftovers are a big hit at afternoon tea