Per serving (212g) Calories 216, Fat 8.0g, Saturates 1.1g, Sugars 4.1g, Salt 1.6g
Preeat the oven to 200°C (Gas Mark 6, 400°F). Boil the potatoes for about 8 minutes until tender. Drain well then return to the saucepan with a third of the peas. Add the curry powder, cumin, ginger and coriander, salt and pepper then mash together over a low heat – this will help to dry out the veg. Stir in the remaining peas.
Using 2 tablespoons, shape the mix into rough rugby ball shapes (you should get about 16). On a medium heat, heat the vegetable oil, then fry pakora balls until golden brown.
Once all pakora balls are fried, place them on a baking sheet lined with baking parchment. Bake for 20 mins until they are cooked through.
Mix the yoghurt with the garlic and chopped mint. Warm the wrap, add a few pakoras, some lettuce and a dollop of yoghurt to serve.
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