Name: Indian potato pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 4 tbsp olive oil; 2 shallots finely chopped; 1 tsp mustard seeds; ½ tsp turmeric; 1 green chilli deseeded and chopped into small pieces; 1 tsp finely grated ginger; 1 garlic clove crushed; 300g potatoes chopped into small chunks; 400g can green lentils drained; 4 pre-made pancakes; 80g bag baby spinach; mango chutney to serve (optional); natural yogurt to serve (optional)

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Indian potato pancakes

Indian potato pancakes

Miriam Nice

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.5 out of 5.2 ratingsRate

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Try something new with a savoury pancake filling of green lentils and potatoes with chilli and ginger that's ideal for Shrove Tuesday or midweek dining.

Vegetarian

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Alternatives

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Perfect pancakes recipe

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Gluten-free pancakes

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Dairy-free pancakes

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil
2 shallots

finely chopped
1 tsp mustard seeds
½ tsp turmeric
1 green chilli

deseeded and chopped into small pieces
1 tsp finely grated ginger
1 garlic clove

crushed
300g potatoes

chopped into small chunks
400g can green lentils

drained
4 pre-made pancakes
80g bag baby spinach
mango chutney

to serve (optional)
natural yogurt

to serve (optional)

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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.

Recipe from Good Food magazine, February 2015

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A star rating of 3.5 out of 5.2 ratings

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