Saag aloo pancakes recipe
These pancakes use pre-made pancake batter, making them the perfect quick dinner dish for Pancake Day. Packed with vegetables and served with raita dip and fresh lime wedges, this is a healthy recipe that's sure to be a winner.
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 518 calories / serving
Ingredients
- 400g baking potatoes, peeled and diced
- 1½ tbsp vegetable oil
- 1 small onion, roughly chopped
- 100g tikka curry paste
- 220g pack baby spinach, chopped
- 227g tin chopped tomatoes
- 155g bottle pancake shaker mix
- 1 tsp ground cumin
- ½ tsp hot chilli powder
- 3 tbsp plain flour
- 8g fresh mint, leaves picked, to serve
- 150g raita dip, to serve
- 1 lime, cut into wedges, to serve
Each serving contains
- Energy
- 2175kJ 518.0kcal
- Fat
- 20g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 11g
of the Reference intake
Carbohydrate 17.9gProtein 13.5gFibre 7.3g
Method
- Boil the potatoes for 5-6 mins until just tender; drain and set aside.
- Heat 1 tbsp oil in a saucepan over a low-medium heat and fry the onion for 3 mins. Add the tikka paste and cook, stirring, for 1-2 mins until fragrant. Stir through the potatoes, spinach and 4 tbsp of water and cook for 2 mins. Stir through the tomatoes, cover and cook for 5 mins until glossy. Set aside, covered.
- Shake the pancake shaker mix to loosen. Add the spices and flour, pour in 325ml cold water, replace the cap and shake until smooth.
- Heat a frying pan over a medium heat and brush with ½ tbsp oil. Pour in enough batter to form a thin pancake. Cook for 30 secs-1 min until it moves freely. Flip, then cook for 30 secs-1 min until golden. Transfer to a plate and cover to keep warm. Repeat with the remaining batter to make 8 pancakes.
- Reheat the saag aloo over a low-medium heat, then scatter with the mint. Fill the pancakes with mix, spoon over raita and wrap. Serve with the lime wedges.
- See more Savoury pancake recipes
