A picture of Delia's Maple Ham Hock Pakoras recipe

Maple Ham Hock Pakoras


A maple twist on the classic Pakora, filled with ham hock and spices. Cooks tip: serve these pakoras with a garlic rouille.

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Serves 4 portions Preparation time: 20 mins Cooking time: 20 mins Difficulty: Easy

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  • method
  • Ingredients


1. Prepare the pakora mix by combining the ham hock, chickpea flour, milk, baking powder, lime juice and zest, carrot, shallot, parsley, garam masala, curry powder and onion seeds in a large bowl and mix thoroughly until well combined. Refrigerate until required.
2. Heat a deep fat fryer or pan with vegetable oil to 180ºC and add a dollop of pakora to the oil. After 2-3 minutes when the pakoras are golden and crispy remove from the oil.
3. Drain well before serving with garlic dip.

To Make The Garlic Dip
1. Add the peeled and diced potato and garlic to a small saucepan and pour in enough chicken or vegetable stock to just cover them. Bring to a gentle boil and cook until the potatoes are tender.
2. Remove from the heat and once cooled add the mixture to a blender. Add the egg yolks and blitz on a low-medium speed.
3. Slowly, add the oil in a thin, steady stream to thicken and emulsify the mixture - it should resemble mayonnaise.
4. Add in the maple syrup and season to taste. If the mixture becomes too thick, add a dash of hot water.


250g ham hock
250g chickpea flour
300 ml semi skimmed milk
10g baking powder
1 lime, juice and zested
1 carrot, grated
1 shallot, finely diced
200g flat-leaf parsley, chopped
1 tsp garam masala
1 tsp onion seeds
1 tsp curry powder
50 ml pure maple syrup (preferably golden colour for its delicate flavour)
300 ml vegetable oil
1 large potato, peeled and diced
1 garlic clove, peeled
Chicken or vegetable stock
2 egg yolks

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