There are 6 veg on this plate. The pakora are phenomenally tasty and so incredibly good for you. Substitute the chips for sweet potato chips to boost nutrient intake further.
They are an adapted recipe from Dr Rupy of ‘The Doctor’s Kitchen’. His recipes are pure gold. I can’t recommend his book enough!
Here’s how to do it:
100g thawed garden peas
Thumb sized piece of ginger, peeled and chopped
100g pre cooked puy lentils
35g fresh coriander, chopped
100g spinach leaves
1 onion chopped into quarters
2 tbsp coconut oil (plus one for greasing the tray)
Salt and pepper
1/16th (a mustard spoon) of ground cloves
1tsp fennel seeds
1tsp cumin seeds
The seeds from inside about 5 cardamom pods
Put it all in the mixer and whiz until mixed into a coarse paste but not smooth
Make golfball sized handfuls and put them on an oven tray spread with coconut oil (to prevent them sticking) into a preheated oven at 180°C for 20-25 mins
They are ready when the edges are brown and tops have cracked.
Serve with coconut oil roasted potato slices (slice into 1cm thick chips and turn in coconut oil melted on abaking tray. Top shelf 20mins ish. You might need to turn the oven upto 200°C towards end to brown chips)
To make the dip mix a few tsp of protein fromage frais (tesco) and a heaped tsp mango chutney. Delish!