|Sat Fat <0.1g||1%|
For the Dhal Vada:
360g fluffy potatoes, eg Maris Piper, peeled and chopped
100g red split lentils
60g chana dhal (chickpeas)
1 teaspoon ground turmeric
2 fresh green chillies, sliced
1 teaspoon chilli powder
2 teaspoons ground garam masala
2 tablespoons chickpea (gram) flour
Water, to make batter
For the mint chutney:
1 bunch of fresh mint leaves
1 bunch of fresh coriander leaves
2 garlic cloves, peeled and chopped
2 fresh green chillies, chopped
½ a thumb of fresh ginger, peeled and grated
2 teaspoon lemon juice
A pinch of salt
A twist of pepper
A splash of water
Potato Blinis with Smoked Salmon
Create wonderfully vibrant canapes by using purple potatoes. The combination of smoked salmon and horseradish creme fraiche works beautifully, and these can be served as a starter or for sharing.
Fresh, summery flavours with and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
Greek potato and chicken parcels with pomegranate, spinach and sumac
Get your Greek on with these yummy Potato and Chicken filo Parcels. Generously filled with spinach and spiced with sumac, this dish is set to be a party sensation!
Sprinkle with natural yogurt and pomegranate seeds for that extra-special finish.
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.