Chubeza (Mallow) Patties

Ingredients:

4 ounces (114 g) mallow leaves

3 tablespoons ground flaxseed

⅓ cup water

2 tablespoons breadcrumbs

1 tablespoon freshly squeezed lemon juice

Salt

Grapeseed or vegetable oil

Bring a large pot of water to boil and add the mallow leaves. Cook for a few minutes, drain, and rinse with cold water. Squeeze out as much liquid as possible and roughly chop.

Put the flax seeds and water in a mixing bowl and whisk together until the flax has absorbed and the mixture is slightly thick.

Add the chopped mallow, breadcrumbs and lemon juice and season with salt.

Add enough oil to a medium-sized pan so that it evenly coats the bottom. Heat until the oil sputters a little when hit with a drop of water.

Form the mallow mixture into small patties and carefully put in the hot oil. Fry for a few minutes on each side, until evenly browned and crispy (if they start to burn, lower the heat).

Transfer to paper towel-lined plates. Serve with (soy) yogurt or sour cream, if you like.

Notes: Make gluten free by using GF breadcrumbs.