Salmon & soured cream potato bites
These creamy but fresh mini baked potatoes taste decadent but are simple to make
Prawn, mango & spring onion pakoras
- Preparation and cooking time
- Prep:
- More effort
Skip to ingredients
- 140g gram flour(see know-how below) or plain flour
- 2 tsp garam masala
- 1 tsp turmeric
- 3 green chilliesdeseeded and finely chopped
- 1 small mangopeeled and chopped
- 4 spring onionsfinely sliced
- 200g bag raw peeled prawnchopped
- vegetable oilfor deep frying
For the dip
- 200ml carton coconut cream
- large knob of gingerpeeled and roughly chopped
- handful corianderleaves
Nutrition: per serving
- kcal97
- fat7g
- saturates3g
- carbs5g
- sugars2g
- fibre1g
- protein3g
- salt0.05glow
Method
step 1
Tip the flour into a large bowl and stir in the spices and a large pinch of salt. Make a well in the middle, then gradually pour in 100ml water, whisking well until you have a smooth, but very thick batter, similar in consistency to toothpaste. Mix in the mango, spring onion and prawns.
step 2
Heat the oil for deep-frying, then drop in spoonfuls of the mix. Fry four at a time for 3-4 mins, until crisp and lightly golden. Drain on kitchen paper and keep warm in a low oven until ready to serve.
step 3
For the dip, blend the cream, ginger and coriander together in a food processor until smooth. Check for seasoning, then pour into dipping bowls to serve with the pakoras. The dip can be made up to 2 days ahead and kept in the fridge. Bring back to room temperature before serving.
