Pea pakora pockets

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1. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for about 8 mins until tender, throwing in the peas for the final few mins. Drain well, pick out the potato, then return to the saucepan with a third of the peas. Add the curry powder and some seasoning, then mash together over a low heat - this will help to dry out the veg. Stir in the remaining peas.
2. Using 2 tablespoons, shape the mix into rough rugby ball shapes (you should get about 16), then place on a baking sheet lined with baking parchment. Bake for 20 mins until golden and crisp around the edges.
3. Mix the yogurt with the chopped mint. Warm the halved pittas, and toss the remaining mint leaves with the shredded lettuce. Serve the hot pakoras with all the extras for stuffing into the warmed pittas.

Spiced pea burgers

Make the mix as above, then divide into 4 and shape into burgers. Dust in a little flour, then heat a little oil in a large frying pan. Fry the burgers for 4 mins on each side until golden and crisp. Serve in wholemeal buns spread with mango chutney and topped with shredded iceberg lettuce.

PER SERVING

377 kcalories, protein 18g, carbohydrate 74g, fat 4 g, saturated fat 1g, fibre 0g, salt 1.24 g

Latest comments and suggestions

• sinead

  20 February 2009

  sinead rated and commented on this recipe

  

  With slightly less curry powder the kids loved these ! ! !

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• katyrouth

  21 February 2009

  katyrouth rated and commented on this recipe

  

  Was really surprised by how delicious these were - I used 1 tsp garam masala and then one each of coriander and cumin seeds, freshly ground. I did find my potatoes needed longer than 8 minutes though - perhaps my idea of a 'chunk' is too big! I did also find I needed a little oil to bind the potatoes together - the cakes were just falling apart without it.

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• CloClo

  25 February 2009

  CloClo commented on this recipe

  Can't wait to try these.

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• Jackie

  26 February 2009

  Jackie rated and commented on this recipe

  

  These were delicious and made a great starter on my indian banquet. Really quick and easy to make too.

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• rebekah w

  27 February 2009

  rebekah w rated and commented on this recipe

  

  easy to make,great if you have a few potatoes left in the cupboared,yes i found i needed to add just a bit of oil or egg to bined the potatoe mix as it was a bit dry so it made it hard to shape them,otherwise fab would make again as we love indian food.

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• schizopear

  03 March 2009

  schizopear rated and commented on this recipe

  

  these were lovely. i found making them using two tablespoons quite tricky and gave up and made them by hand (once the potato had cooled a little). it may have been my slightly eccentric scales but i ended up with far too many peas and couldn't fit them all in as i shaped them! otherwise i didn't have any problems with the mixture holding together or being too dry. next time i'd judge the peas by eye, or mash more of them into the potato. and there will definitely be a next time!

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• Frantic Flapjack

  20 March 2009

  Frantic Flapjack rated and commented on this recipe

  

  These were good fun to make. Had to add an egg to bind it together properly though which I think helped to crisp them up in the oven too.

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• tastytash

  26 March 2009

  tastytash rated and commented on this recipe

  

  Very tasty and easy to make. I didn't use either egg or oil to bind the potatoes together but found the potatoes held well enough on their own. Great mid-week meal and would definitely make again.

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• steph

  04 April 2009

  steph rated and commented on this recipe

  

  We enjoyed these. I used tzatziki instead of the yoghurt and mint, which worked well and as I didnt have curry powder I used cumin seeds, garam masala and ground coriander (as per the advice above) It isnt spicy though so added some finely chopped jalepenos to the lettuce and onion for a bit of heat. Also used mini pittas instead of the large ones which would be good for a picnic.

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• miss.moss

  12 May 2009

  miss.moss rated and commented on this recipe

  

  Followed directions, had no problem making them, but we just didn't like them -- the curry actually made them bitter, there were definitely too many peas, & the rugby balls didn't cook that well in the oven. Perhaps if we then fried them or something (but then what's the point, I'd make regular samosas).

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• bowley1

  17 October 2009

  bowley1 rated and commented on this recipe

  

  Great success and a real hit with kids and adults alike

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• laureana

  07 November 2009

  laureana rated and commented on this recipe

  

  these were lovely, although too stong for my little one. but made a lovely change to have for dinner!!

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Ingredients

• 500g floury potatoes , cut into chunks
• 200g frozen peas
• 4-5 tsp curry powder (choose your favourite)
• 200ml natural yogurt
• small bunch mint , half roughly chopped
• 6 white or wholemeal pitta breads , halved
• ½ iceberg lettuce , shredded, to serve
• ½ red onion , sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian, Low-fat

Pakoras only can be frozen

Ingredients

• 500g floury potatoes , cut into chunks
• 200g frozen peas
• 4-5 tsp curry powder (choose your favourite)
• 200ml natural yogurt
• small bunch mint , half roughly chopped
• 6 white or wholemeal pitta breads , halved
• ½ iceberg lettuce , shredded, to serve
• ½ red onion , sliced

PER SERVING

377 kcalories, protein 18g, carbohydrate 74g, fat 4 g, saturated fat 1g, fibre 0g, salt 1.24 g

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