Seen there’s chickweed in this week’s bag? Not sure what to do with it? Try out our quick & delicious recipe below for a surefire way to make the most of it.
Chickweed is a wild leaf that is packed with calcium, potassium, iron, phosphorous, manganese, vitamins C and B and more! Let us know how you get on with our ‘Chickweed Pakoras’ recipe!
100g (chickpea) flour
1 tbsp medium curry powder
½ tsp baking power
½ tsp sea salt
About 120ml water
50g Chickweed, washed, dried and roughly chopped
1 small onion, finely chopped
1 garlic clove, peeled and finely chopped
1. Mix the flour, curry powder, baking powder and salt together in a bowl, then slowly stir in enough water to form a paste the consistency of mustard. Mix in the chickweed and onion and stir until they are well coated in the paste.
2. Heat a thin layer of oil in a heavy-based frying pan. When hot, spoon in heaped dessert-spoonfuls of the pakora mixture to form little cakes, spacing them well apart.
3. Cover with a lid and cook over a medium heat for about 5 minutes until crisp and golden brown on one side. Turn the cakes over to brown the other side.