Blanch 50g wild greens (wild garlic, hedge garlic, nettle, bittercress, cleavers) by pouring boiling water over in a colander. Refresh in cold water, squeeze dry and chop finely. Bash 2 garlic cloves and 1-3 chillis with salt in pestle and mortar to a paste. Combine 1 mashed boiled potato, 0.25 grated cauliflower, 0.5 grated carrot, 30g gram flour, 30g cornflour, 1 tsp garam masala, 2 pinches asafoetida, 1 tsp salt, 0.5 tsp black pepper, 1 tbsp lemon juice, and all the greens. Form into small sausage shapes about 1 inch thick and 2 inches long. Shallow fry turning regularly until crispy on the outside, about 10 minutes.