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Chris Bavin’s Healthy Onion Bhaji Bites

These are a healthy take on the traditional onion Bhaji but with extra veg and they are baked not fried. They are a great starter, perfect for a picnic or just put a plate out for everyone to enjoy. Super easy to make, can be made in advance and warmed up before serving. Delicious!

Serves: 12-18 Bhajis (depending on size)

Ingredients

  • Vegetable oil to coat the muffin tray (you can use low-fat spray)
  • 2 eggs - beaten
  • 120g plain flour (can use gluten-free flour if needed)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp garlic salt
  • 1 tsp mustard seeds
  • 2 white onions - finely sliced (or grated if preferred)
  • 2 large carrots - grated
  • 2 large potatoes - peeled and grated
  • Salt and pepper to taste
  • 1 red chilli
  • 1 small bunch of coriander

Method

  1. Preheat the oven to 180 degrees.
  2. Get a muffin tray and coat the bottom and sides with a little vegetable oil (or low-fat spray).
  3. Put the tray in the oven to heat up before adding the mixture.
  4. Finely slice the onions and put them in a bowl, grate the carrot and mix with the onions.
  5. Grate the potatoes and put them in a dry clean cloth or tea towel and squeeze out as much water as you can, then add the potatoes to the bowl with the carrots and onions and mix well.
  6. Season with salt and pepper.
  7. In a small pan, gently toast the mustard seeds. When you start to hear the seeds pop add the cumin, coriander and turmeric and stir on a gentle heat to toast the spices. You can skip this bit if you are pushed for time however it really increases the depth of flavour from the spices.
  8. Now add the spices to the bowl with the onions, potatoes and carrots. Mix well.
  9. Add the 2 beaten eggs to the vegetable mixture and mix well. Then add the flour and mix until all the veg is covered.
  10. Carefully remove the hot oven tray from the oven and put a good spoonful of the vegetable mixture into each section. Gently push down on the top of the mixture to make it compact.
  11. Put in the oven for 30/35 minutes, you want them crispy and golden, so if they need a little longer that’s fine!
  12. When they are ready take the out of the oven, let them cool a little and gently remove them with a spoon.
  13. Serve with your red chilli, coriander and some raita or mango chutney.

Chris BavinRecipe courtesy of Chris Bavin, @chris.bavin