Spiced pea burgers
Make the mix as
above, then divide into 4 and shape into
burgers. Dust in a little flour, then heat
a little oil in a large frying pan. Fry the
burgers for 4 mins on each side until
golden and crisp. Serve in wholemeal
buns spread with mango chutney and
topped with shredded iceberg lettuce.
Heat oven to 200C/fan 180C/gas 6.
Boil the potatoes for about 8 mins until
tender, throwing in the peas for the
final few mins. Drain well, pick out the
potato, then return to the saucepan
with a third of the peas. Add the curry
powder and some seasoning, then
mash together over a low heat – this
will help to dry out the veg. Stir in the
Using 2 tablespoons, shape the mix
into rough rugby ball shapes (you
should get about 16), then place on
a baking sheet lined with baking
parchment. Bake for 20 mins until
golden and crisp around the edges.
Mix the yogurt with the chopped
mint. Warm the halved pittas, and
toss the remaining mint leaves with
the shredded lettuce. Serve the hot
pakoras with all the extras for stuffing
into the warmed pittas.