Indian potato pancakes

Indian potato pancakes

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(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4

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.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal490
  • fat29g
  • saturates7g
  • carbs43g
  • sugars5g
  • fibre4g
  • protein12g
  • salt0.8g
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Ingredients

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots, finely chopped
  • 1 tsp mustard seeds
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 green chilli, deseeded and chopped into small pieces
  • 1 tsp finely grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, crushed
  • 300g potatoes, chopped into small chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400g can green lentils, drained
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 4 pre-made pancakes
  • 80g bag baby spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • mango chutney, to serve (optional)
  • natural yogurt, to serve (optional)

Method

  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.

  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.

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Comments, questions and tips

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Minoo's picture
Minoo
2nd Mar, 2017
2.55
This was alright. I made it to the recipe felt it could have had more spice and punch. An interesting way to have pancakes!
Frantic Flapjack
28th Apr, 2015
3.8
This was really lovely but I used wraps instead of pancakes and stirred the spinach into the hot potato mixture at the end to wilt it. Served with sausages, mango chutney and natural yogurt.
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