Dr Rupy Aujla's Punjabi pakora recipe | Macmillan Coffee Morning

Ingredients

• 100g garden peas (fresh or thawed)
• 6cm piece of root ginger, peeled and finely grated
• 100g cooked puy lentils
• 100g cauliflower, coarsely grated
• Handful of coriander (about 20g), leaves and stalks finely chopped
• 3 tsp garam masala
• 1 tsp cumin seeds
• 2 tbsp coconut oil
• 100g spinach, roughly chopped
• 1 free range egg
• Sea salt and freshly ground black pepper
• 25g mint leaves
• 25g coriander (leaves and stalks)
• 1 green chilli, deseeded
• ½ apple, chopped (skin on)
• 150ml water
• 100g coconut yoghurt (optional)