115g (4oz) spinach leaves, finely chopped
115g (4oz) white or red potatoes, peeled and boiled
115g (4oz) green peas, cooked
2 green finger chillies, finely chopped
1 tsp peeled and grated root ginger
½ tsp salt
2 tbsp roughly chopped coriander leaves
3 tbsp cornflour
3-4 tbsp sunflower oil

Wash the spinach thoroughly in salted cold water. In a large bowl, mix together the potatoes, peas, spinach, chillies, ginger, salt, coriander leaves, and cornflour. Mash until fairly smooth. Take a spoonful of mixture, the size of a golf ball, and flatten to make a burger shape. Repeat with the remaining mixture.
Heat the oil in a heavy-based frying pan and lightly fry the patties for 2 minutes on each side, cooking them well until lightly browned. Drain on kitchen paper. Serve hot with a tomato relish or a yogurt chutney or raita.