Vegetable Bhaji

Mix the carrot, sweet potato, onion and mushroom together. Add the nutritional yeast, curry, tumeric, coriander, cumin, cajun, chili and garlic, then add salt and pepper as required. Mix the spices through the vegetables thoroughly. Add the gram flour a spoon at a time and mix through (fingers are useful here). When the mixture is starting to get dry and the gram flour is difficult to mix in, that’s enough! (if you overdo it you could add a splash of milk). Heat your oil in a shallow pan then cook the bhajees a batch at a time (I used a small pan so cooked them in threes). To cook, flatten a small amount of the mixture in your hand then carefully add to the pan. Cook for 1-2 minutes then carefully turn over. Put cooked bhajis on a baking tray in a low oven to keep warm and crispy. Enjoy! Serve & Store These are best eaten immediately but will store in the fridge for a couple of days. Change the vegetables – use grated potato, cabbage, kale, courgette, radish, beetroot etc. Add a few whole peas or sweetcorn kernels to the mix. Mix up the spices – use less chili (or more), add some mixed herbs or whole cumin, coriander or mustard seeds. Play with the thickness – thinner and crispier or fatter and fluffier. You can leave out the nutritional yeast if you don’t have any, just add a bit more spice. Serve as a starter, side, main or snack. Add a tahini dressing, maybe a yogurt sauce or even a tomato based dip. Try with salad, soup, or maybe a grain, make it your own!

Great

% Daily Values based on a 2,000 calorie diet