Ingredients

  • 4 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
  • 300g potatoes, chopped into small chunks
  • 400g can green lentils, drained
  • 4 pre-made pancakes
  • 80g bag baby spinach
  • mango chutney, to serve (optional)
  • natural yogurt, to serve (optional)

Method

  1. 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.
  2. 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 yogurt, if you like.