

25 mins
Not Too Tricky
serves 2
About the recipe
Golden, crispy and packed with flavour, these spiced balls of joy are a really tasty way to use up leftover cooked veg! I like to serve them in soft white rolls with crushed Bombay mix for extra crunch.
Ingredients
150g leftover cooked roast potatoes
150g leftover cooked veg, such as carrots and greens
1 clove of garlic
1 fresh red chilli
sunflower oil
1 tablespoon any curry paste
1 teaspoon black mustard seeds
½ a bunch of fresh mint (15g)
1 tablespoon mango chutney
4 tablespoons Greek-style yoghurt
1 tablespoon unsalted butter
2 x soft white batch rolls
spinach leaves and Bombay mix, to serve
Method
- Roughly chop the potato and mash along with the veg.
- Place a large non-stick frying pan on a medium heat with 1 tablespoon of oil. Peel and finely chop the garlic along with the chilli, then add to the pan with the curry paste and mustard seeds.
- After 1 minute, tip in the mashed vegetables, then season to perfection with sea salt and black pepper. Keep frying until crispy, then mix up and allow to get crispy again.
- Roughly divide the mixture into 2 (still in the pan), then use 2 spoons to crudely mould and shape into balls, patiently frying and turning until kind of rounded, really golden and crispy all over (trust me, these are amazing!).
- Pick the mint leaves into a blender and blitz with the mango chutney and yoghurt until smooth.
- Melt the butter in a small frying pan, split the rolls open and lightly toast on the inside in the melted butter.
- Spoon a dollop of minty yoghurt on to each bun base, top with a hot potato ball, along with a few spinach leaves and some roughly crushed Bombay mix, if you like, then pop the lid on and squash.
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