Indian potato pancakes

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.

Prep:10 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 490
fat 29g
saturates 7g
carbs 43g
sugars 5g
fibre 4g
protein 12g
salt 0.8g

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

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.
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.