Spinach pakoras with mint and coriander sambal
⅓ cup(s), (50g)
Baby spinach leaves
100 g, (3 1/3 cup)
Canned chickpeas, rinsed and drained
1 cup(s), (120g)
Orange sweet potato (kumara)
250 g, (kumara), peeled, grated (buy 250g)
2 individual, chopped
2 tsp, finely grated
3 medium, lightly beaten
150 g, quartered
1 medium, cut into wedges
- Place spinach in a heatproof bowl. Cover with boiling water and set aside for 1 minute or until wilted. Drain well. Place chickpeas in a medium bowl and crush lightly with a fork. Add sweet potato, shallots, ginger, curry powder, f lour and spinach. Season with salt and freshly ground black pepper and stir until well combined. Stir in egg.
- Heat half the oil in a large non-stick frying pan over medium-high heat. Spoon 1⁄3-cup measurements of batter into pan and press down gently with the back of a spatula to flatten slightly. Cook pakoras for 2–3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and batter to make 8 pakoras.
- Meanwhile, combine tomatoes, coriander and mint in a serving bowl. Serve pakoras with sambal and lime wedges.