200g baby spinach (washed and chopped)

1 red onion (chopped)

1/8 cup young peas (optional)

1 ts olive oil

½ ts ground coriander

1/8 ts turmeric

salt to taste

½ ts grated ginger and garlic

2 TS mung bean flour

Mix all the ingredients except the mung bean flour. Gradually add the mung bean flour till the mixture is sticky and binds. Line a shallow pan with olive oil. Heat till warm. Drop fist-full sizes of the mixture into the warm pan. Cover and allow to cook on a low heat till golden on golden, turn and repeat.

Serve hot or cold with a salad and basil pesto.