Indian potato pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 4 tbsp olive oil
- 2 shallotsfinely chopped
- 1 tsp mustard seeds
- ½ tsp turmeric
- 1 green chillideseeded and chopped into small pieces
- 1 tsp finely grated ginger
- 1 garlic clovecrushed
- 300g potatoeschopped into small chunks
- 400g can green lentilsdrained
- 4 pre-made pancakes
- 80g bag baby spinach
- mango chutneyto serve (optional)
- natural yogurtto serve (optional)
Nutrition: per serving
- kcal490
- fat29g
- saturates7g
- carbs43g
- sugars5g
- fibre4g
- protein12g
- salt0.8g
Method
step 1
Heat the oil in a large pan over a low heat. Add the shallots, mustard seeds, turmeric, chilli, ginger and garlic, and cook gently until the shallots are soft. Add the potatoes and continue to cook slowly for 15-20 mins, stirring occasionally, until the potatoes are soft.
step 2
Stir through the lentils, season and continue to cook for another 2-3 mins to warm them through. Pile a quarter of the mixture into each pancake and fold the sides in to make a triangle. Pop the spinach in the pan while it’s still hot, just to wilt it, and serve on the side, with mango chutney and yogurt, if you like.
