You could make these even quicker by mashing up leftover potatoes and veg from your Sunday roast.
Takes 30 minutes • Serves 4
– 500g/1lb 2oz floury potatoes, cut into small chunks.
– 200g/8oz frozen peas.
– 4–5 tsp curry powder (choose your favourite).
– 200g/7oz natural yogurt.
– 1 small bunch of fresh mint, half roughly chopped.
– 6 white or wholemeal pittas, halved.
– ½ iceberg lettuce.
– ½ red onion.
Step 1:Preheat the oven to 220°C/200°C fan/gas 7. Boil the potatoes in a pan for about 8 minutes, throwing in the peas for the final few minutes. Drain well, spoon out and reserve a few spoonfuls of peas, then return the rest to the pan. Add the curry powder and some seasoning, then mash together over a low heat. Stir in the reserved peas.
Step 2:Using two 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 15 minutes until golden and crisp around the edges.
Step 3:Meanwhile, mix the yogurt with the chopped mint. Warm the halved pittas. Shred the lettuce and slice the onion, then toss with the remaining mint leaves. Serve the pakoras with all the extras for stuffing into pittas.