Recipe - Potato and pea Pakora-peach chutney-pickled carrot salad and mint yogurt

Ingredients


Potato and Pea Pakoras

4-5 medium potatoes -Boiled and mashed

100 frozen peas-thawed

1 small onion or 2 spring onions-finely chopped

1tsp ground cumin

½ tsp. chilli powder

1 tsp. turmeric

2 tbsp. fresh coriander-chopped

Salt and pepper to taste

100g plain flour

50g corn flour

200ml cold water

Vegetable or sunflower oil to fry


Pickled carrot salad

2-3 carrots

1 red onion

1 tsp coriander seeds

Small bunch of coriander-finely chopped

100ml white wine vinegar or distilled vinegar

50ml water

2 tbsp of sugar


Peach chutney

3 peaches (can use nectarines or apricots). Peeled and cut into small dice

1 small red chilli-finely chopped

¼ onion finely chopped.

Small piece of ginger peeled and cut into fine matchsticks

1 tsp cumin powder

2 cardamom pods (optional)

50g brown sugar

Good splash of cider or white wine vinegar

1 tbsp oil


Mint yogurt

Thick plain yogurt

Small bunch of mint roughly chopped

¼ cucumber (optional)

Pinch of salt


Method:


For the Pakora

-Mix the mashed potatoes, peas, onions, cumin, and fresh coriander. Season with salt and pepper. stir to combine.

- Shape into 6-8 golf ball sized balls, place on a plate and chill for at least 30 minutes, until firm.

-Mix the plain flour, corn flour, chilli powder and turmeric together. Using a fork, stir in a quarter of the water to make a thick, smooth paste. Stir in the remaining water smoothly.

-Heat the oil for frying to 180°C. Dip the balls in the batter and fry for about 2 minutes, until golden. Remove with a slotted spoon and drain on kitchen paper. Keep hot until all are ready.


 For the pickled carrot salad

 This is a light pickle just to add a little sweet sharpness.

-In a saucepan over medium heat place vinegar, water, sugar and coriander seeds to simmer for 10mins. Stirring occasionally

-Take off heat and allow to cool until lukewarm and spices have infused.

-Finely slice red onion and using a vegetable/ julienne peeler slice carrot into fine strips.

-Pass pickling liquid through a sieve over the carrot and onion to remove excess spice seeds.

-Leave to pickle for 30 minutes or so and remove all excess liquid. Place in bowl ready to serve. This can be done in advance to a make life easier.

-Finish with a generous sprinkle of finely chopped coriander.


Spiced peach chutney

-Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften.

-To peel the peaches easily blanch them by pouring a kettle of boiling water over them to cover and leave for 3-5 minutes. Allow to cool before peeling and chopping.

-Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened – this will take about 20-30 mins.

-Take off the heat and place in a bowl ready to serve.


 Mint yogurt

-Grate cucumber and wrap grated cucumber in a tea towel. Squeeze well to remove any excess liquid.

-Combine cucumber, mint, and yoghurt. Stir well and season to taste.

-Place in fridge until ready to serve.

- Enjoy -