Indian Potato Pancakes


  • 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)


  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.

About The Author

Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.

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