Pea pakora pockets

Pea pakora pockets

  • Rating: 4 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cheap and easy to prepare, but fun for everyone to put together - the yogurt dressing really makes these

  • Freezable (pakoras only)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal377
fat4g
saturates1g
carbs74g
sugars10g
fibre0g
protein18g
low insalt1.24g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.17 ratings
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