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Indian Vegetable Pakoras
Everyone will enjoy these vegetable packed Indian patties.

Serves: 5
Preparation Time: 15 minutes
Cook Time: 15 minutes

Average Rating (2):
  • Currently 3/5 Stars.
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Nutritional Information
 
Indian Vegetable Pakoras

  • 1 medium Carrot, shredded
  • 1 medium Potato, shredded
  • ½ medium Onion, very finely sliced
  • ½ cup (125 mL) Shredded fresh spinach leaves
  • 10 Tbsp (150 mL) All purpose flour
  • ¼ cup (60 mL) Frozen peas, thawed
  • 1 Fresh chili, seed and minced
  • ¼ cup (60 mL) VH® Mango Curry Sauce
  • Salt and pepper to taste
  • 2 Tbsp (30 mL) Beaten egg (or Egg Beaters Original)
  • 2 Tbsp (30 mL) (approximately) Canola or vegetable oil

Per Serving: 108g (Serves: 5)


Amount % Daily Value
Calories 170
Total Fat (g) 6 9%
Saturated Fat (g) 0.5 3%
+ Trans Fat (g) 0.1
Cholesterol (mg) 0 0%
Sodium (mg) 110 5%
Carbohydrates (g) 20 7%
Fibre (g) 2 8%
Sugars (g) 5
Protein (g) 4


Source: ESHA Nutrient Database

Visit www.esha.com for more information
 
 

  1. Mix first 8 ingredients in a large bowl to blend. Season to taste with salt and pepper. Stir in egg.

  2. Form 3 Tablespoons of mixture into a 3 inch diameter patty. Place on a large baking sheet lined with parchment paper. Repeat with remaining mixture.

  3. Heat 1 Tbsp oil in a large, heavy non-stick skillet over medium heat. Cook vegetable patties in batches until golden brown, adding more oil if necessary, about 4 minutes per side. Drain on paper towel. Serve immediately.


Tips:

Serve with Mango Curry Dipping Sauce as an appetizer, or with salad for a light meal.

For easier handling, refrigerate the patties for 1 hour prior to frying.

Try using any of your favourite vegetables for a personalized version.

¼ tsp dried chilli flakes can be substituted for fresh