This vegan potato and spinach pakora sandwich definitely isn’t the healthiest vegan meal out there, though it does contain spinach which is a great source of a number of vitamins, magnesium and iron. I made this after a bike ride in the freezing January Edinburgh winter, and it was exactly what I needed to warm me up. It’s a bit of a messy fiddly sandwich to make as it’s battered, but worth the effort.
Ingredients
Batter
250g chickpea (gram) flour
1/2 tsp red chilli powder
175 ml plant milk
1/2 tsp cumin
1/2 tsp fresh coriander
Tsp salt
Pinch bicarbonate of soda
Filling
300g new potatoes, peeled, boiled and riced or grated
1/2 tsp red chilli powder
1/2 tsp cumin
3 tbsp chopped spinach
2 tbsp chopped mint
1 tsp salt
1 lime
Plus 6 slices of white bread.
And handful of spring onions to serve.
Method
First make the filling by combining the potatoes, chilli, cumin, spinach, mint ,salt and lime.
Next ,make the batter by putting all of the batter ingredients into a food processor. You can mix by hand in a bowl too, but a food processor ensures a better distribution of the ingredients. The batter should be the consistency of runny cream – add more water if it isn’t.
Heat some oil on a medium heat in frying pan. Dip one slice of white bread in the batter, covering both sides, and drop in the pan.
Fry on both sides till golden, then press filling onto one side of the bread.
Repeat with another slice of bread – cover in batter, fry on both sides, then add filling.
Press the two slices of bread, topped with filling, into a sandwich, and fry for a further two minutes.
Cut in half and eat with spring onions on the side!
If you like this, try our vegan cheese and spinach muffins with sour cream recipe.