Cabbage leaf pie

Ingredients

• Cooked spinach, 3 cups
• 240 ml of flour
• Rice flour and peas (or rice flour): about 1/4 cup
• 1/2 cup of chopped onion
• 2 tablespoons of freshly chopped pepper
• A small spoonful of yellow powder.
• Ground pepper, half a teaspoon
• 1 teaspoon of chopped garlic and ginger
• Half a teaspoon of black cumin
• To taste
• Amount needed for oil painting

First, thoroughly wash the kale leaves, then drain them and finely chop them.

In a large bowl, combine the chopped kale, chopped onion, chopped fresh chili peppers, turmeric, chili powder, ginger-garlic mixture, cumin, and salt to taste.

Now, use your hands to thoroughly mix all the ingredients together, gently pressing them, so that the vegetables become slightly softer.

Add flour and rice powder (or rice flour and lentils) to the mixture of softened vegetables.

Rice powder will help to maintain the crispy texture of the pancakes.

Now, without using any water, use your hands to form a dense and sticky dough (the dough will already be formed thanks to the sugar water).

In a pan on the stove, heat the amount of fat needed to fry the “chops” in oil.

Once the oil paint is thoroughly heated, take small amounts of the vegetable mixture and flatten them between your hands to create a sort of mat.

Be careful when adding the chops to the warm oil paint.

Cook them over medium heat, turning them regularly, until both sides are golden brown and crispy.

Once cooked, remove the food from the pan and place it on paper towels to drain any excess grease.