Curried Chickpea Fritters

• Melt 1 TBSP butter in a small pot over medium-high heat (use 2 TBSP butter and a medium pot for 4 servings). Add diced onion, scallion whites, cashews, and a pinch of salt. Cook, stirring, 1 minute. • Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Turn off heat. • Add spinach to pot with rice. Cover until wilted, about 2 minutes; stir to combine.

• While rice cooks, place raisins in a small bowl (roughly chop any large raisins if necessary). Add juice from one lemon wedge (two wedges for 4 servings), a pinch of salt, and enough hot water to just cover. Set aside to pickle. • In a separate small bowl, combine sour cream, yogurt, a squeeze of lemon juice, and a pinch of garlic to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Add chickpeas to bowl with minced onion. Mash chickpeas with a potato masher or fork until almost smooth. (It’s OK if there are still some larger pieces.) • Stir in tempura mix, scallion greens, remaining garlic, 1⁄3 cup water (2⁄3 cup for 4 servings), and 2 tsp curry powder (4 tsp for 4; be sure to measure) until evenly combined. Season with salt (we used ¾ tsp; 1½ tsp for 4), and pepper. TIP: Batter should be thick but not dry—add more water 1 TBSP at a time if necessary.

• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add ¼-cup scoops of batter. (TIP: You may need to work in batches. Carefully drop your batter close to the oil to avoid splatter.) Cook until golden brown and crisp, 3-4 minutes per side. • Using a slotted spoon, transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Turn off heat.