Method

1. Place potato, carrot, cabbage, baby spinach, onion and fresh coriander in a mixing bowl. Add salt. Mix well.
2. In a separate mixing bowl place flour, baking powder and spices.
3. Add flour mixture to vegetable mixture and gradually add almond milk. Fold mixture together until all vegetables are coated evenly in batter.
4. Heat oil in a non-stick frying pan and place heaped tablespoons of the batter into the pan. Cook for 1-2 minutes on each side or until golden and crispy. Transfer to paper towel once cooked to drain off excess oil.
5. Serve with a chutney, sweet chilli sauce or raita. Makes 12. Serves 6.