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Indian potato pancakes

Indian potato pancakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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.

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal490
fat29g
saturates7g
carbs43g
sugars5g
fibre4g
protein12g
salt0.8g
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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)

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.

Goes well with

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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