Trinidadian Saheena Delight

Ingredients

• 2 cups (250g) spinach, finely chopped 2 cups (250g) spinach, finely chopped
• 1 cup (200g) split peas, soaked overnight 1 cup (200g) split peas, soaked overnight
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 scotch bonnet pepper, seeded and finely chopped 1 scotch bonnet pepper, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• Salt to taste Salt to taste
• Vegetable oil for greasing Vegetable oil for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 34g, 3g
• Protein: 8g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and lightly grease a baking sheet.
2. 2.
   Drain the soaked split peas and place them in a blender or food processor. Blend until you achieve a smooth paste-like consistency.
3. 3.
   In a large mixing bowl, combine the blended split peas, chopped spinach, onion, garlic, scotch bonnet pepper, cumin, turmeric, baking powder, flour, and salt. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Take a spoonful of the mixture and shape it into a small patty. Place it on the greased baking sheet. Repeat this process until all the mixture is used, leaving some space between each patty.
5. 5.
   Bake the saheena in the preheated oven for 15-20 minutes, or until they turn golden brown and crispy.
6. 6.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Split peas — Soaking the split peas overnight helps in achieving a smoother texture when blended. If you're short on time, you can also use canned split peas, but make sure to drain and rinse them before using.

Tips & Tricks

• For an extra kick of heat, you can increase the amount of scotch bonnet pepper or leave the seeds in.
• Serve the saheena with tamarind chutney or mango chutney for a tangy and sweet contrast.
• If you prefer a milder flavor, you can reduce the amount of spices used.
• These fritters are best enjoyed fresh and warm, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Experiment with different greens such as kale or collard greens for a unique twist on the classic saheena.

Serving advice

Serve the saheena as a delightful appetizer or snack. They can be enjoyed on their own or paired with chutneys for dipping. Garnish with fresh cilantro leaves for an added burst of freshness.

Presentation advice

Arrange the saheena fritters on a platter, allowing their vibrant green color to shine. Sprinkle some extra cumin powder on top for an attractive touch. Serve alongside small bowls of chutney for a visually appealing presentation.