Spinach pakoras with mint and coriander sambal
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Sweet potato and chickpeas make a hearty base for these divine vegetable patties. Tomato, coriander and mint sambal takes the flavour factor to phenomenal heights
Ingredients
Chickpea flour
⅓ cup(s), (50g)
Baby spinach
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)
Green shallot(s)
2 individual, chopped
Fresh ginger
2 tsp, finely grated
Curry powder
1 tbs
Egg(s)
3 medium, lightly beaten
Canola oil
2 tsp
Cherry tomatoes
150 g, quartered
Fresh coriander
⅓ cup(s)
Fresh mint
⅓ cup(s)
Lime(s)
1 medium, cut into wedges
Instructions
1
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.
2
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.
3
Meanwhile, combine tomatoes, coriander and mint in a serving bowl. Serve pakoras with sambal and lime wedges.
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