Makes 8 bhajis, Free on Green and can be frozen.
4 spring onions
1 red onion
12oz/340g potatoes
6oz/170g sweet potatoes
9oz/255g parsnips
5 tbsp fresh coriander, chopped
1 beaten egg
salt
black pepper
fry light
For the dip:
1 red chilli
200g pot very low fat natural fromage frais
half a tsp each of ground coriander and cumin
1. Finely chop spring onions and red onion. Peel and grate all of the potatoes and parsnips, place in a fine mesh sieve and drain as much juice as you can. Add all of this in a bowl with 3 tbsp of
coriander and egg. Season to taste and mix.
2. Spray a pan with frylight. Divide the mixture into 8 bhajis and fry for about 10 minutes, turning them over halfway through, until cooked and golden brown.
3. To make the dip, deseed and finely chop the chilli, place in a bowl with the fromage frais, ground coriander and cumin, the remaining fresh coriander and season to taste. Mix well.
Enjoy!
4 spring onions
1 red onion
12oz/340g potatoes
6oz/170g sweet potatoes
9oz/255g parsnips
5 tbsp fresh coriander, chopped
1 beaten egg
salt
black pepper
fry light
For the dip:
1 red chilli
200g pot very low fat natural fromage frais
half a tsp each of ground coriander and cumin
1. Finely chop spring onions and red onion. Peel and grate all of the potatoes and parsnips, place in a fine mesh sieve and drain as much juice as you can. Add all of this in a bowl with 3 tbsp of
coriander and egg. Season to taste and mix.
2. Spray a pan with frylight. Divide the mixture into 8 bhajis and fry for about 10 minutes, turning them over halfway through, until cooked and golden brown.
3. To make the dip, deseed and finely chop the chilli, place in a bowl with the fromage frais, ground coriander and cumin, the remaining fresh coriander and season to taste. Mix well.
Enjoy!
