Vegetable Bhajis with a cool chilli dip
This recipe is in a free booklet given away with SW magazine 'curry collection'.
For the bhajis
4 spring onions
1 red onion
340g potatoes
170g sweet potatoes
255g parsnips
5tbps fresh coriander, chopped
1 beaten egg
salt and pepper
frylight
For the dip
1 red chilli
200g pot ff fromage frais
1/2 tsp each of ground coriander & cumin
1) Finely chop spring onions and red onion and set aside. Peel and grate potatoes, sweet potatoes and parsnips. Place in fine mesh sieve and squeeze out as much juice as possible. Transfer to a bowl along with the spring onions and red onion, chopped coriander and egg. Season to taste and mix
2) Spray a pan with frylight, divide mixture into 8 bhajis and fry for around 10 mins turning over halfway through until golden brown.
3) For dip - deseed and finely chop the chilli, place in bowl and combine with the fromage frais, ground coriander and ground cumin and season to taste, mix well.
Hope this is helpful if not the exact recipe you were looking for, it looks really nice in the booklet so may try this myself in the week