Indian Vegetable Pakoras

Prep Time 15 MIN

Cook Time 15 MIN

Serves 5

Ingredients :

  • 1 carrot, shredded
  • 1 potato, shredded
  • 1/2 onion, very finely sliced
  • 1/2 cup (125 mL) shredded fresh spinach leaves
  • 2/3 cup (150 mL) all-purpose flour
  • 1/4 cup (60 mL) frozen peas, thawed
  • 2 tbsp (30 mL) egg, beaten (or Egg Beaters® Original)
  • 1 fresh chili, seeded and minced
  • 1/4 cup (60 mL) VH® Mango Curry Sauce
  • Salt and pepper to taste
  • 2 tbsp (30 mL) (approximately) canola or vegetable oil

Directions :

  1. Mix carrot, potato, onion, fresh spinach, all-purpose flour and peas together in a large bowl to blend. Season to taste with salt and pepper. Stir in egg.
  2. Form 3 tbsp of mixture into a 3 inch diameter patty. Place on a large baking sheet lined with parchment paper. Repeat with remaining mixture.
  3. Heat 1 tbsp oil in a large, heavy non-stick skillet over medium heat. Cook vegetable patties in batches until golden brown, adding more oil if necessary, about 4 minutes per side. Drain on paper towel. Serve immediately.

Tips:

Serve with VH® Mango Curry Dipping Sauce as an appetizer, or with salad for a light meal.

For easier handling, refrigerate the patties for 1 hour prior to frying.

Try using any of your favourite vegetables for a personalized version.

1/4 tsp dried chili flakes can be substituted for fresh chilis.

Everyone will enjoy these vegetable packed Indian patties.

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