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
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Calories 490
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Carbohydrates 43
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Saturated Fat 7
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Sugar 5
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Protein 12
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Fat 29
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Fiber 4
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Salt 0.8
Ingredients
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4 tbsp olive oil
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2 shallots, finely chopped
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1 tsp mustard seeds
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½ tsp turmeric
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1 green chilli, deseeded and chopped into small pieces
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1 tsp finely grated ginger
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1 garlic clove, crushed
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300g potatoes, chopped into small chunks
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400g can green lentils, drained
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4 pre-made pancakes
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80g bag baby spinach
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mango chutney, to serve (optional)
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natural yogurt, to serve (optional)
Method
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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.
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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.