Mini Onion and Carrot Bhajis

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to fan 180C. Line 2 large baking sheets with greaseproof paper.

Step 2

Spray a large frying pan or wok with cooking spray. Add in the onion and carrot. Fry over a medium heat for 10 minutes – we are just looking to sweat and soften them, not to get any colour.

Step 3

Add in the turmeric, korma curry powder, ground cumin, ground coriander, garlic granules and ginger. Mix well and continue to cook for another 3 minutes. Then remove from the heat and allow to cool slightly.

Step 4

Meanwhile, put the gram flour, salt, lemon juice, coriander leaf and light brown sugar into a large mixing bowl. Add the cooled onion and carrot and mix.

Step 5

Combine the 2 tbsp tomato puree with 150ml of water and add to the bowl. Mix everything together so all of the onion and carrot is well coated.

Step 6

Using 2 teaspoons (the second to help you shape) drop heaped teaspoons of bhaji mix onto the prepared trays – you should be able to get 12 on each tray.

Step 7

Bake for 10 minutes and then turn the bhajis. Spray the tops with cooking spray and return to the oven for another 10 minutes until golden brown and starting to get crispy bits around the edges.

Step 8

When the bhajis are cooked, remove from the oven and sprinkle fresh squeezed lime juice and serve hot. You can also cool and store them in the fridge to eat cold as a lighter snack.

Step 9

Store in the fridge for up to 4 days in an airtight container.