3 tbsp olive oil
2 shallots, finely chopped
1 tsp mustard seeds
½ tsp turmeric
1 green chilli, deseeded and chopped into small pieces
1 tsp finely grated ginger
1 garlic clove, crushed
300 g potatoes, chopped into small chunks
400 g can canned green lentils, drained
4 store-bought ready made large pancakes
80 g bag baby spinach
Mango chutney, to serve (optional)
Natural yoghurt, to serve (optional)
- 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.
- 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 yoghurt, if you like.