Also could be known as: Easy Peasy Pakoras, or Potato-&-Pea-Delicious-Nutritious Pakoras. Actually we’re probably best to just stick with Pakoras, let’s forget the whole creative renaming thing (perhaps essay-writing is finally sending me a bit doolally)… Incidentally these are quite new to me. They are also pretty darn healthy things to make, since this recipe demanded that they were oven-baked.
The recipe was inspired from my BBC GoodFood app on my iPhone… being the Queen of Discounts, I managed to download all of the cookbooks on it for free one day when they were available on offer! The great thing about it is that you can browse through recipes (for example, before you go to bed) and add them to your ‘favourites’, and then when you need quick cooking inspiration you have less to flick through to find things you’d actually want to make. Technology eh? So clever!
(For full recipe). Essentially all these pakoras are made from, is mashed potato which has had a large amount of frozen peas added just before you drain them, enough to cook them through. Then, instead of just curry powder as the recipe suggested, Seb added his favourite spices. (^^) Here’s an example of what these included. Pow… that’s a lot of flavour! Seb’s good at combining spices. Mmm Cajun herb & spice blend… that’s my current favourite. ♥
Then you shape the mixture with two spoons to make little egg shapes, about an inch or so long. This is the bit I’m good at…
Then you just bake them for about 20 minutes (at 200 degrees C) and serve with warmed pitta breads, salad, and a yoghurt-based sauce – ours was a combination of Greek yoghurt, chopped coriander, chopped chili, and black pepper. As for how to cut and fill pitta breads without them just falling apart on you, that’s something you’ll have to ask someone else about… Haven’t figured it out myself! Perhaps my next challenge is home-made pitta breads, after all the supermarket bought ones are pretty dry. In the meantime, enjoy this mid-week meal idea!