SAHEENA is essentially a West Indian vegan, spinach fritter. Made with flour or ground split peas, spices and seasonings, it comes together quickly and so delicious. It is a popular snack/Trinidad street food eaten with mango or tamarind chutney.
If using fresh spinach, place in a medium bowl and pour enough hot water to cover. Drain in a colander after two minutes.
In the same bowl, add all ingredients, except oil, and mix to combine. Gradually add water and mix to thoroughly incorporate. The dough should be sticky and soft. Allow the dough mixture to rest for 20-30 minutes.
Heat oil in a medium pot over medium heat. With oiled hands, pinch off pieces and form into a small disc.
Place into pot, 3 – 4 at a time, depending on the size of the pot, and fry until the bottom is golden brown.
Flip and cook the other side until golden brown and no longer raw.
Remove saheena to a paper towel lined tray. Repeat with the remaining dough, ensuring the oil comes back to temp in between batches.
Eat hot with boiled or raw mango chutney or tamarind chutney.