This easy and delicious recipe for Jamie Oliver’s Smoked Haddock Pakoras is a quick, flavorful meal that’s crispy on the outside and tender on the inside. Packed with aromatic spices and paired with a creamy minty yoghurt dip, it’s perfect for a light lunch or snack. Plus, you can easily swap ingredients to suit your taste!
Ingredients Needed
- 1 x 567g (20 oz) tin of peeled new potatoes
- 3 tsp curry powder
- 5 tbsp gram flour (or chickpea flour)
- 1 small red onion
- 1 fresh green chilli
- ½ a bunch (15g / 0.5 oz) of coriander
- 2 x 140g (5 oz) fillets of boneless smoked haddock, from sustainable sources
- Olive oil
- ½ a bunch (15g / 0.5 oz) of mint
- 100g (3.5 oz) natural yoghurt
- 1 lemon
How To Make Smoked Haddock Pakoras
- Prepare the Potatoes and Mix: Drain the potatoes, pat dry with kitchen paper, and crush them in a large bowl with curry powder and gram flour.
- Add the Aromatics and Haddock: Peel and finely dice the onion, finely slice the chilli, chop most of the coriander (including stalks), reserving a few leaves, and finely dice the haddock.
- Season and Shape: Season the mixture with sea salt and black pepper, mix well, then use clean, wet hands to shape it into 16 even-sized balls.
- Air-Fry the Pakoras: Evenly space the pakoras in the air-fryer drawer, working in batches if necessary. Spritz well with olive oil, then cook at 200ºC (400ºF) for 15 minutes, or until golden and cooked through.
- Prepare the Minty Yoghurt Dip: Meanwhile, pick most of the mint leaves and place them in a pestle and mortar, adding a pinch of salt. Pound into a paste, then muddle in the yoghurt and a good squeeze of lemon juice. Season to taste.
- Serve: Transfer the minty yoghurt dip to a small bowl. Sprinkle the reserved coriander and mint leaves over the pakoras, then serve with lemon wedges and the minty yoghurt dip for dunking.
Recipe Tips
- Use dry potatoes: After draining the potatoes, make sure to pat them dry with kitchen paper before crushing. This will help the pakoras hold together better and become crispier.
- Shape with wet hands: Wet your hands when shaping the pakoras. This makes it easier to form smooth, even balls without the mixture sticking to your fingers.
- Don’t overcrowd the air fryer: Space the pakoras evenly in the air fryer to ensure they cook evenly and turn golden. If needed, cook in batches.
- Adjust the curry powder: Taste your mixture before shaping. If you prefer more heat, add extra curry powder or chilli to suit your taste.
- Rest the mixture for 10 minutes: Let the potato mixture sit for a few minutes before shaping the balls. This helps it firm up and makes it easier to handle.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pakoras cool to room temperature. Then, place them in an airtight container and refrigerate for up to 2 days.
- Freeze: After cooling, place the pakoras in a single layer on a baking tray and freeze. Once frozen, transfer them to a freezer bag or airtight container. Freeze for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheat: Preheat the air fryer to 180ºC (350ºF). Place the pakoras in the air fryer basket in a single layer and heat for 5-7 minutes, until warmed through and crispy.
Nutrition Facts
Serving Size: 1 pakora (approximately 50g)
- Calories: 133
- Total Fat: 1.8g
- Saturated Fat: 0.4g
- Total Carbohydrate: 15.8g
- Dietary Fiber: 1.8g
- Sugars: 2g
- Protein: 13.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Tabbouch W’ Khobez Mekli
- Jamie Oliver Prawn And Avocado Cocktail
- Jamie Oliver Yogurt Flatbread
- Jamie Oliver Scotch Eggs
Jamie Oliver Smoked Haddock Pakoras
Description
This easy and delicious recipe for Jamie Oliver’s Smoked Haddock Pakoras is a quick, flavorful meal that’s crispy on the outside and tender on the inside. Packed with aromatic spices and paired with a creamy minty yoghurt dip, it’s perfect for a light lunch or snack. Plus, you can easily swap ingredients to suit your taste!
Ingredients
Instructions
- Prepare the Potatoes and Mix: Drain the potatoes, pat dry with kitchen paper, and crush them in a large bowl with curry powder and gram flour.
- Add the Aromatics and Haddock: Peel and finely dice the onion, finely slice the chilli, chop most of the coriander (including stalks), reserving a few leaves, and finely dice the haddock.
- Season and Shape: Season the mixture with sea salt and black pepper, mix well, then use clean, wet hands to shape it into 16 even-sized balls.
- Air-Fry the Pakoras: Evenly space the pakoras in the air-fryer drawer, working in batches if necessary. Spritz well with olive oil, then cook at 200ºC (400ºF) for 15 minutes, or until golden and cooked through.
- Prepare the Minty Yoghurt Dip: Meanwhile, pick most of the mint leaves and place them in a pestle and mortar, adding a pinch of salt. Pound into a paste, then muddle in the yoghurt and a good squeeze of lemon juice. Season to taste.
- Serve: Transfer the minty yoghurt dip to a small bowl. Sprinkle the reserved coriander and mint leaves over the pakoras, then serve with lemon wedges and the minty yoghurt dip for dunking.
Notes
- Use dry potatoes: After draining the potatoes, make sure to pat them dry with kitchen paper before crushing. This will help the pakoras hold together better and become crispier.
- Shape with wet hands: Wet your hands when shaping the pakoras. This makes it easier to form smooth, even balls without the mixture sticking to your fingers.
- Don’t overcrowd the air fryer: Space the pakoras evenly in the air fryer to ensure they cook evenly and turn golden. If needed, cook in batches.
- Adjust the curry powder: Taste your mixture before shaping. If you prefer more heat, add extra curry powder or chilli to suit your taste.
- Rest the mixture for 10 minutes: Let the potato mixture sit for a few minutes before shaping the balls. This helps it firm up and makes it easier to handle.
Jamie Oliver Smoked Haddock Pakoras