Rinse and drain the spinach. Cut it. Heat the oil, add a pinch of salt, 1/4 tsp of chili, and spinach. stir for 4-5 minutes till the color becomes bright green.
Put the beans and spinach in the food processor or blender, and process them. Then place it in the bowl.
Add tomatoes into the bowl. Mix everything together. Firm 4 cutlets and place it in the fridge for 30 minutes.
Put each of the cutlets into the chickpea flour, then- into the milk, and after - into the shredded coconut.
Hit the skillet and cover the bottom with the oil. Add the cutlets, and cook for about 5 minutes, then flip and cook for another 5 minutes.
Serve and enjoy with cauliflower puree