Brin Pirathapan’s sausage pakoras with mango and coriander chutney recipe

“I love using sausage meat in a whole range of recipes – it provides a bit more flavour and structure to whatever you’re creating,” says chef Brin Pirathapan.

“The heavy fennel notes in these bites goes perfectly with the pork, and the slightly fiery but sweet chutney packs a moreish punch. A great snack for any spread or a crowd-pleasing start to a dinner party.”

Sausage pakoras with mango and coriander chutney

Time: 45 minutes
Difficulty: 2/3

Ingredients
(Makes 20-24)

For the sausage pakora mixture:

8 sausages of your choice (about 450–500g)
1 red onion, diced
1 carrot, diced
2 garlic cloves, grated
2.5cm of fresh ginger, peeled and grated
3tbsp gram flour
1tbsp cornflour
2tsp sea salt
1tsp fennel seeds
2tsp ground cumin
2tsp ground
coriander
1tsp chilli flakes
½tsp ground fenugreek
Vegetable or sunflower oil, for deep-frying

For the mango and coriander chutney:

1 ripe mango, peeled, stoned and roughly chopped
2tbsp Greek-style yogurt
Finely grated zest and juice of 1 lime
1 green chilli
30g fresh coriander leaves
1tsp sea salt

Method

1. Make the pakora mixture. Slice open the sausage skins and scrape out the meat into a mixing bowl. Add all the remaining pakora ingredients, except the oil for frying, then get your hands stuck in to mix.

2. Leave the sausage mixture to sit for about 10 minutes – the onion and carrot will start to release some water and help to bind everything together. If there’s not enough water to bring the flours together after 10 minutes, add 2 tablespoons of water and mix it in.

3. Shape the pakora mixture into 20–24 small rounds, about the size of a small meatball.

4. Heat enough vegetable or sunflower oil in a deep-fat fryer (if you have one) or in a heavy-based saucepan (don’t fill the pan more than two-thirds full) to 180°C (or until a small piece of bread browns in 30 seconds).

5. Deep-fry the pakoras in batches for about 8 minutes until golden brown and crisp. Use a slotted spoon to remove them and place on kitchen paper to absorb the excess oil while you deep-fry the rest.

6. Alternatively, to cook the pakoras in an air fryer, spray them with oil and then air-fry in batches at 180°C for 15 minutes until cooked.

7. To make the chutney, add all the ingredients to a blender and blend together well to form a vibrant green chutney. Serve with the warm pakoras.

Elevate: Everyday Ingredients, Incredible Flavours by Brin Pirathapan is published in hardback by Pavilion, priced £22. Photography by Dan Jones. Available now.