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Spinach pakoras with mint and coriander sambal

Spinach pakoras with mint and coriander sambal

Total Time
35 min
20 min
15 min
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


Chickpea flour

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


3 medium, lightly beaten

Canola oil

2 tsp

Cherry tomatoes

150 g, quartered

Fresh coriander


Fresh mint



1 medium, cut into wedges


  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.


Besan flour is made from dried ground chickpeas. It is available in the health-food aisle of most supermarkets, Indian grocery stores or health-food stores. If unavailable you can use plain white or wholemeal flour.