Veggie pakoras

Instructions

1. Put the chickpeas in your food processor with the egg, curry powder, garlic and ½ tsp salt.
2. Blitz to a batter-like consistency, tip into a mixing bowl and stir in all the vegetables.
3. Spray a large non-stick frying pan with low-calorie cooking spray and put it over a medium-high heat. Using 2 forks, scoop up about one-fifth of the pakora mixture, drop it into the pan and repeat twice more. Flatten slightly with a fork and cook for 2½ minutes on each side, or until cooked through and golden. Transfer to a plate and repeat to make 2 more pakoras.
4. Leave to cool.
5. While they’re cooking, mix the yogurt, mint and a little seasoning in a small bowl.
6. Serve the pakoras with the raita and plenty of salad (or transfer the pakoras and salad to a lunch box, put the raita in a sealable pot, chill and eat the next day).