Jersey Royal Potato and Samphire Pakoras with Mint Chutney

Crispy and flavorful pakoras made with fresh Jersey Royal potatoes and salty samphire, served with a refreshing mint chutney. A delicious way to enjoy the best of Jersey's seasonal produce.

Prep Time

20 minutes

Total Time

45 minutes

Calories

625 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.26/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Scrubbed and thinly sliced (about 3mm thick))

£2.75

150gSamphire (Sea Asparagus)(Fresh, rinsed well and roughly chopped)

£3.50

150gGram Flour (Besan)

£0.75

30gRice Flour(For extra crispness)

£0.20

1mediumOnion(Finely chopped)

£0.30

1smallGreen Chili(Finely chopped (adjust to taste))

£0.35

1inchGinger(Grated)

£0.25

2tbspCoriander(Freshly chopped)

£0.30

0.5tspTurmeric Powder

£0.05

0.5tspChili Powder(Adjust to taste)

£0.05

0.3tspGaram Masala

£0.05

0.3tspBaking Powder(For lighter pakoras)

£0.02

To tasteSalt(Be mindful of the saltiness of the samphire)

£0.60

Approx. 150-200mlWater(Add gradually to form a smooth batter)

For deep fryingVegetable Oil or Rapeseed Oil

£0.50

1cupFresh Mint(Packed)

£1.20

0.5cupFresh Coriander(Packed)

£0.60

1smallGreen Chili(Roughly chopped, deseeded for less heat)

£0.35

0.5inchGinger(Roughly chopped)

£0.25

2tbspLemon Juice(Freshly squeezed)

£0.20

2tbspJersey Natural Yogurt(Can sub water if preferred)

£0.15

To tasteSalt

£0.60

0.5tspSugar(Optional, to balance the flavors)

£0.01

Total Cost

£13.03

£3.26 per serving

Instructions

1.
**Prepare the Mint Chutney:** In a blender or food processor, combine the mint, coriander, green chili, ginger, lemon juice, yogurt (or water), salt, and sugar (if using). Blend until smooth, adding a little water if necessary to reach desired consistency. Taste and adjust seasoning as needed. Set aside.
2.
**Prepare the Pakora Batter:** In a large bowl, combine the gram flour, rice flour, chopped onion, green chili, grated ginger, chopped coriander, turmeric powder, chili powder, garam masala, baking powder, and salt. Mix well.
3.
Gradually add water, mixing continuously, until you have a smooth, thick batter that coats the back of a spoon. Avoid overmixing.
4.
Add the sliced Jersey Royal potatoes and chopped samphire to the batter and mix gently to ensure they are well coated.
5.
**Fry the Pakoras:** Heat vegetable oil or rapeseed oil in a deep fryer or large saucepan to 180°C (350°F). Test the oil temperature by dropping a small amount of batter; it should sizzle and rise to the surface.
6.
Carefully drop spoonfuls of the potato and samphire mixture into the hot oil, being careful not to overcrowd the pan. Fry in batches.
7.
Fry for 3-4 minutes per side, or until the pakoras are golden brown and crispy. Turn them occasionally to ensure even cooking.
8.
Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
9.
**Serve:** Serve the hot and crispy Jersey Royal potato and samphire pakoras immediately with the refreshing mint chutney. Garnish with a sprinkle of fresh coriander, if desired.

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My Notes

Nutrition Information

Nutrition per serving (300g)

625 kcal / 2615 kJ

Carbs

64g

25% of RDA

Fat

35g

50% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

10 g

11% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For extra crispy pakoras, use chilled water when making the batter.

Don't overcrowd the pan when frying, as this will lower the oil temperature and result in soggy pakoras.

Adjust the amount of chili powder and green chili to your preferred level of spice.

To keep pakoras warm after frying, place them in a preheated oven (100°C/200°F) on a wire rack.

Cooking Equipment

Large bowl

Deep fryer or large saucepan

Slotted spoon

Blender or food processor

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy pakoras, use chilled water when making the batter.

Don't overcrowd the pan when frying, as this will lower the oil temperature and result in soggy pakoras.

Adjust the amount of chili powder and green chili to your preferred level of spice.

To keep pakoras warm after frying, place them in a preheated oven (100°C/200°F) on a wire rack.

Jersey Royal Potato and Samphire Pakoras with Mint Chutney

Ingredients

Instructions