Indian potato pancakes

• olive oil↗4 tbsp tbsp
• shallots↗2

  finely chopped

• mustard seeds1 tsp tsp
• turmeric↗½ tsp tsp
• green chilli↗1

  deseeded and chopped into small pieces

• finely grated ginger1 tsp tsp
• garlic clove↗1

  crushed

• potatoes↗300g g

  chopped into small chunks

• can green lentils↗400g g

  drained

• pre-made pancakes4
• bag baby spinach↗80g g
• mango chutney

  to serve (optional)

• natural yogurt↗

  to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.