Indian potato pancakes

Indian potato pancakes

Indian potato pancakes

Spice up Shrove Tuesday with a savoury pancake filling of green lentils and potatoes with chilli and ginger

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 490
  • Carbohydrates 43
  • Saturated Fat 7
  • Sugar 5
  • Protein 12
  • Fat 29
  • Fiber 4
  • Salt 0.8

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

  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.