Savannah’s Vegetable Bhajis
These delicious bhajis can be made with carrot or sweet potato or a mix of both. Thank you for sharing, Jo.
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
Ingredients
600g sweet potato/carrot grated on a large grater in a Magimix
300g chard or baby spinach, chopped
3 tbsp chives finely chopped
1 tbsp turmeric
2 tsp Kashmiri or Aleppo chilli pepper or mild paprika if you prefer it milder
5 eggs
200g plain flour or gluten-free flour
2 tsp baking powder
salt and pepper to taste
Method
Mix eggs and dry ingredients together to firm batter, add all other ingredients and allow to rest for 20 minutes.
Heat oil in a wok or deep frying pan.
Shape about 2 tablespoons of the bhajis mixture in your hands into a rough ball shape and add to hot oil. Fry until crisp and golden brown, 2-3 minutes approx. The mixture is a bit messy but if the oil is at the correct temperature, it should hold together.
The bhajis will puff up so you only need a small amount of batter mixture per fritter. Drain on kitchen paper.
Serve with a yoghurt based dip.
