Pakoras with hummus, mint and asparagus (and Michael Jackson)

My kitchen is currently a cake free zone. Imagine little border checks at the foot of the door, boxes being frisked for crumbs and sugar. Interrogation rooms set up to question suspects on whether they've ever consumed frosting. I try so hard to not be that vegan, the one who's all wholegrain-this and sugar-free that but there comes a time when you have to quit the cake. Cold tofurkey. 


These little pakora treats are baked instead of fried and are on wholemeal pitta instead of delicious refined white flour but they're still good! Almost junkified, which is almost good enough for me. 


The mint really bumps them up to Deliciousville. If you haven't got it you could use fresh coriander maybe? We're growing this big ol' pot-o-mint, smells amazing. 




I used frozen edamame in mine because I've taken to buying them instead of frozen peas, but peas would work just as well. For the veggie crunch I had some asparagus in the fridge which worked really well, but use whatever you've got. I bet spinach would be good, or peppers if you like them (hate 'em).




To make about 16-20 little pakoras you'll need:
2 big-ish floury potatoes
1 cup frozen peas/edamame
1 tsp ground turmeric
1/2 tsp ground coriander
a handful of asparagus


some hummus, mint/coriander and pitta to serve.
Chop your potatoes into little cubes and boil for about 8-10 minutes until they're cooked. I left the skins on, I like them! Peel them if you don't. 





While they're cooking, throw your peas/edamame into a smaller pan of boiling water for just a few minutes, don't overcook them, then scoop them out of the water with a slotted spoon and put into a bowl on the side. 




Chop your asparagus into bite sized pieces and plunge into the boiling water you just used for the peas, for maybe a minute at the most, you don't want them to lose their crunch. Drain them, turn off the heat and leave them in the pan until later.




The potatoes should be done by now so drain them, put back into the pan and add half the peas/edamame. 




Throw in the spices and season really well with salt and pepper and turn the heat to the lowest setting (this just helps get rid of the extra moisture while you mash everything). Get mashing. Mash it all up really smooth and once you can mash no more, add the rest of the peas and stir to combine. 


Now you can either wait for everything to cool down, or if you're impatient like me, grab two tablespoons and make little quenelle shapes by transferring the mix between the two spoons so that it's compressed and in these little rugby ball shapes.




Gently put them onto a silicon sheet or baking parchment over a baking tray and put into the oven at 180C/350F/Gas mark 4 for around 15 minutes, until they brown at the edges. 


Once they're cooked, split your pitta open and throw in some hummus, some of the mint and a few bits of asparagus. then poke in 3 or 4 pakoras and finish with more mint and hummus.




See, I even had strawberries afterwards, no cakes here. This was a pretty great lunch though.




ha! Is it catch up time now? I feel so one sided doing this, I'd really love it if you guys'd tell me what you've been doing or what you've been eating, let's have a big share-a-thon.


We had a barbeque for the bank holiday.




I handmade the bunting!




And then I went a bit sewing crazy and made these patchwork napkins for Celine.




And THEN. This happened. This amazing parcel came through my door and it was from Diana, who is the kindest girl in the whole entire world. She knows I'm a huge Michael Jackson fan and she sent me a polaroid of his star on the walk of fame AND a single sequinned glove! If I could, I'd marry her.




I've also been listening to Justin Vernon's music so much my ears might fall off. It's your turn! Share your weeks events with me? ?