Indian potato pancakes

1 of 5-a-day 30-60 minutes 4 servings 600 kcal or less calcium pancake day pancake filling savoury pancakes winter

N/A

Source

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.