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Photo of Spinach pakoras with mint and coriander sambal by WW

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 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)

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.