Sweet Potato and Spinach Fritters

This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list!Makes 24 small one-bite frittersDisclaimer: This recipe may come out differently dependent on method of cooking sweet potato/spinach, etc. I made these a couple of times — sometimes more rice flour or peas may help to make the texture more cake-like. Be sure to taste and adjust seasonings as necessary. The first time I made these, they were perfect. When I made them again, the fritters needed a bit more stiffness, so I added rice flour (you can grind rice in your coffee grinder to make rice four).  I had to add rice flour to give the fritters a bit more substance. I made them a third time and added both peas and rice flour, so use your best judgement.2/3 cup coconut oil split: 1/3 cup and 1/3 cup1 leeks, thickly sliced2 shallots, finely chopped1 tsp ground cumin1 tsp nigella seeds or onion seeds1 tsp ground coriander1/2 tsp ground cardamom1/4 tsp ground cinnamon1 large sized sweet potatoes - steamed and cooked1 tsp salt or to taste1 green chili (de-seeded and finely chopped)17 ounces spinach (leaves and fine stems), finely chopped (can substitute cooked, frozen and drained)2/3 cup fresh cilantro (leaves and fine stems), finely chopped2 whole eggsLemon wedges for servingHeat the oven to 200°. Put 1⁄3 cup of the oil in a large skillet over medium heat. When it’s hot, add the leeks and shallots and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin, coriander, cardamom and cinnamon and continue to cook for 5 minutes. Transfer the onion mixture to a large bowl and add the chili, spinach and cooked sweet potatoes and cilantro, and salt. Allow to cool.Beat the egg and fold it into the mixture.Put the remaining oil (1/3 cup) in a large skillet over medium heat. When it’s hot, form mixture into small patties and add to pan. Fry them until golden and crisp, 2 to 3 minutes per side. Drain on paper towels, then transfer to a platter in the oven to keep warm. Repeat with the remaining mixture, adding more of the oil as needed. Serve warm or at room temperature, with lemon wedges or with a coconut curry sauce.