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Spiced leftover veg rolls with minty yoghurt and Bombay mix
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Spiced leftover veg rolls

With minty yoghurt & Bombay mix

Spiced leftover veg rolls with minty yoghurt and Bombay mix
Save recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake

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

  1. Roughly chop the potato and mash along with the veg.
  2. 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.
  3. 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.
  4. 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!).
  5. Pick the mint leaves into a blender and blitz with the mango chutney and yoghurt until smooth.
  6. Melt the butter in a small frying pan, split the rolls open and lightly toast on the inside in the melted butter.
  7. 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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