Family Feast - Day 1

Chickpea-Parsley Pakoras

served with Potatoes in Spinach Puree, Pan-Fried Green Beans, Cucumber Raita and Spicy Tomato Puree

This warming meal seasoned with cumin and lemon zest, serves up peas in two ways. We use chickpeas in the batter for our Indian patties - pakoras - and match marinated grey peas with green beans and sesame seeds. Spicy tomato puree and cucumber raita are your faithful dips at hand.


Indian-inspired patties with chickpea flour, leek, pointed cabbage, parsley, garlic and ginger.

Potatoes*, cucumber*, pointed cabbage*, green beans*, grey peas*, chickpea flour*, water, plant-based alternative to yogurt* (water, SOYBEANS*, bifidus and acidophilus cultures), leak*, spinach*, tomato ketchup* (tomato puree*, cane sugar*, vinegar*, salt, spices*), onions*, sunflower oil*, syrup*, lemon juice*, parsley*, SESAME seeds*, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), plant-based alternative to cream* (water, canola oil, OATS, rice flour, pea protein, fava bean protein*, sea salt, white peppercorns*), mint*, salt, olive oil*, paprika flakes*, white wine vinegar* (contains SULPHITES), garlic*, lime juice*, cumin*, SESAME oil*, chili flakes*, ginger*, children’s curry spice mix*, cinnamon*, five spice mix*, pepper*.

* = organic

Potential allergens: Spinach puree: Gluten. Raita dressing: Soy, sulphites. Spicy tomato puree: Sesame seeds. Sesame seeds.

Nutritionals pr. 100 g Energy: 431 kJ / 103 kcal Fat: 3.0 g Saturated fatty acids: 0.3 g Carbohydrates: 12 g Sugars: 1.7 g Fiber: 2.9 g Protein: 3.2 g Salt: 0.34 g


Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.

  1. Cut the leek, pointed cabbage and parsley into thin strips and put in a bowl. Mix well with the light brown chickpea batter.
  2. Set a frying-pan over medium-high heat. Add enough oil to coat. Place spoonfuls of the batter, flattening slightly into patties (6 to 7 for 2-3 people and 10 to 11 for 4-5 people) in the hot pan. Pan-fry until golden brown and warmed through, 3 to 4 minutes per side.
  3. Cut the potatoes into quarters. Set a frying-pan over medium-high heat. Add enough oil to coat. Pan-roast the potatoes for 2 to 3 minutes. Add the green spinach creme and warm until heated through. Transfer to a bowl.
  4. Trim off the ends of the green beans. Use the same frying pan and a new coating of oil to saute the green beans and the marinated grey peas until warm, 3 to 4 minutes. Transfer to a bowl, drizzle with the clear lemon dressing and sprinkle with the sesame seeds.
  5. Cut the cucumber into a small dice and chop the mint leaves. Combine in a bowl with the white yogurt dressing.
  6. Put the spicy tomato puree in a small bowl. Enjoy with the pakoras, potatoes in spinach puree and the pan-fried green beans and grey peas.