Kale Fritters

Measure your ingredients. Finely chop the kale leaves and dill (by hand or with a food processor)

In a large mixing bowl, combine the chickpea flour, garlic powder, cayenne pepper, cumin powder and a generous pinch of salt. Add the kale and dill and anything else you want to add in the fritters (spring onions...) and mix to combine.

Add the water (start with 200 ml) and stir to make a thick batter, add more water as needed. The batter shouldn't be liquid. It will be sticky but you should be able to make fritters by hand. (Tip: rub some oil on your hands so you can shape the batter without sticking to your hands)

Heat a generous drizzle of oil in a large frying pan. Shape about 2 tablespoon portions of batter into patties, and fry in batches, for 3-4 minutes, or until crisp and golden.

Remove from oil with a slotted spoon and let drain on a paper towel lined plate.

Serve hot with your favourite dipping sauce!