Broccoli, Kale & Mushroom Baked Pakoras with Soft Boiled Eggs

by jenna - November 16, 2016

Fragrant, filling, veggie Indian bites. Take about 30 minutes to make and are fit with some eggs, or drizzled in cashew butter for that essential protein to complete the meal.

The first thing is to credit where credit is due. This recipe is from www.tohercore.com - a wellness and healthy eating blog which is full of beautiful recipes and photographs. I saw this recipe on Pinterest when wondering what I could make with what I had in the house without having to go out.

Mushrooms? Check

Broccoli? Check

Gram Flour? Check

Eggs? OBVS

Kale? Yes, actually...

Cashew Butter? Since my bro gave me a jar on Monday, Check!

Spices and onions and garlic - checkcheckcheck.

Herbs, nah. Oh well.

Cool!

It's actually extremely straight forward and although the ingredients list looks a little extensive, it's not too bad for a spicy little comfort nibble.

The original recipe can be found here

But I added in a little extra root ginger, turmeric and garam masala and fried it all in butter instead of coconut oil.

INGREDIENTS

1/2 a white onion

1/4 a head of broccoli

big handfull of kale

big handfull of mushrooms

1 tsp paprika

1 tsp garam masala

1 tsp curry powder

1 tsp turmeric
1 tsp Cumin
1 tsp Chilli powder

salt

pepper

2 cm piece of root ginger - sliced and diced very small

just under one cup gram flour (chickpea flour)

1 egg

Butter

Cashew butter

HOW TO MAKE

Whiz the veg in a blender so it's super small

Fry the veg in the butter along with the spices for about 5 mins.

Mix the egg with the gram flour then pour into the mixture for 30 seconds. Turn off the heat and, using your aspestos hands, form into patties (I was like 'OW! IT'S SO F***ING HOT WHY DIDN'T I WAIT FOR IT TO COOL DOWN - The answer is because the light was fading and I wanted to take pictures for you! You're welcome)

Bake for 20 mins until golden and crispy. Try one. If the flour doesn't taste cooked put them back in.

Whip a couple of teaspoons of cashew butter with some water to make a thinner cashew butter sauce to drizzle or serve with soft boiled eggs. These would also be really nice on a breakfast like a hashbrown but actually a hash green.