Mushroom + broccoli pakoras with herbed cashew cream
 
Ingredients
Pakoras
  • ½ small head broccoli
  • 100g mushrooms
  • 5 large kale leaves
  • 2 thinly sliced green onions
  • 2 Tbsp coconut oil
  • 1 garlic clove, minced
  • ½ tsp paprika
  • 1 tsp cumin
  • ½ tsp curry powder
  • Salt, to taste
  • 2 Tbsp chopped parsley
  • 1 cup besan (chickpea) flour besan (chickpea) flour
  • 1 egg, lightly whisked
Herbed Cashew Cream
  • ⅓ cup cashews, soaked at least 2 hours
  • ⅓ cup water
  • ½ tsp salt
  • 1 Tbsp lime juice
  • ¼ cup loosely packed herbs (coriander, parsley, mint), ribboned
Instructions
  1. Preheat oven to 210 C | 410 F
  2. Finely chop the broccoli and mushrooms, and thinly ribbon the kale.
  3. Heat oil in a fry pan and fry with garlic, paprika, cumin, curry spice and generous sprinkle of salt. Cook, stirring occasionally until vegetables are just starting to cook through, around 6 - 7 minutes.
  4. Allow to cool.
  5. Stir through the chopped parsley, besan flour and egg.
  6. Bake 20 mins or until golden on the bottom and crispy on the top.
  7. To make the cashew cream, drain soaked cashews and add to a blender with the fresh water, salt and lime juice. Blend until smooth, then remove and stir through the chopped herbs.
Recipe by to her core at http://tohercore.com/mushroom-broccoli-pakoras/