This post was created in partnership with Spice it Up Foods, whose Veggie Pakoras are now available at select Costco stores in Eastern Canada. As always, all ideas and opinions expressed here are my own.
We’re approaching two months with two kids. The transition to becoming a family of four has gone as smoothly as I could have hoped (thank God for grandparents!). But even so, some days it’s…shall we say, challenging getting dinner on the table.
Spice it Up’s vegan and all-natural Veggie Pakoras are perfect for those days when I need a little help whipping up a quick and healthy meal. These crisp and well-spiced baked fritters make tasty snacks on their own, but here I’ve turned them into a light meal with a brussels sprout slaw and a spiced yogurt dressing/dip. The pakoras take about 15 minutes to bake, which conveniently is about as much time as you’ll need to make the salad and dressing!
Veggie Pakoras with Brussels Sprout Slaw and Yogurt Dressing
Serves 4-6 as a light meal
- Half a package of Spice it Up Veggie Pakoras
For the brussels sprout slaw:
- 1 lb brussels sprouts, finely shredded
- 1/2 small red onion, finely sliced
- 1/2 c almonds, toasted and roughly chopped
- 1/2 c dried cranberries
- Cilabtro, for garnish (optional)
For the yogurt dressing:
- 1 1/2 c plain yogurt, preferably low or full fat
- 1 Tbsp olive oil
- 1 Tbsp lemon juice, freshly squeezed
- 1 Tbsp honey
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/4 tsp ground tumeric
- 1 small garlic clove, grated
- 1 Tbsp finely grated fresh ginger
- Large handful of cilantro, chopped
- Salt and pepper, to taste
- Preheat oven to 400F and line a baking sheet with foil. Place frozen pakoras on the baking sheet and bake for 12-15 minutes or until crisp, turning once midway through cooking.
- While the pakoras are baking, toast the cumin and coriander seeds in a small skillet over medium heat until fragrant. Cool slightly, then grind using a mortar and pestle or spice grinder.
- In a medium bowl, whisk together all the dressing ingredients from the yogurt through the ginger. Stir in the cilantro. Season to taste with salt and pepper. Set aside 1/2 a cup for dipping.
- In a large bowl, combine the slaw ingredients. Toss with the remaining dressing.
- To serve, top slaw with hot pakoras and cilantro and serve with reserved dressing on the side as a dipping sauce.