To make this vegan, simply swap out the natural yoghurt for your favourite plant-based alternative.
30 mins
Not Too Tricky
serves 4
About the recipe
Fantastic for picnics and parties, and of course for serving alongside curries, these fragrant nibbles made with humble ingredients are incredibly simple to make, and are a guaranteed winner if you’re feeding a crowd. They’re easy to make gluten-free or vegan, too – simply swap in gram flour or vegan yoghurt.
Ingredients
2 small red onions (200g)
2 large carrots (200g)
200g green beans
200g sweetheart cabbage
1 lemon
2 heaped tablespoons curry paste, such as Jamie's Majestic Madras curry paste
200g plain flour
vegetable oil, for frying
½ a bunch of fresh mint (15g)
200g natural yoghurt
Top Tip
To make these gluten-free, simply swap the plain flour for gram flour (chickpea flour).
Method
- Peel the onions, and trim the carrots, beans and cabbage, then finely shred everything, either in a food processor, on a box grater or with a sharp knife. Finely grate the lemon zest and keep to one side.
- Place the vegetables in a large bowl, then add the curry paste, the juice of half of the lemon and a pinch of sea salt and black pepper. Scrunch everything together really well, then add the flour and mix again until you have a thick batter that holds together.
- Make 18 tablespoon-sized fritters with the vegetable mix, scrunching them into kofte shapes with wet hands.
- Pour 1cm of vegetable oil into a large heavy-bottomed frying pan and place on a medium heat. Once hot, fry the fritters for 5 to 8 minutes, turning so that all sides are golden and crisp, then drain on kitchen paper – you may need to work in batches.
- Meanwhile, pick the large mint leaves into a pestle and mortar, keeping a few pretty little leaves for garnish, and bash to a paste. Muddle in the yoghurt and a good squeeze of lemon juice, then season to taste.
- Serve the bhaji bites with the minty yoghurt dip, sprinkle over the reserved lemon zest and mint leaves.
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