Bhajis adapt themselves to many different vegetables. These ones are baked to put a healthier twist but if you are entertaining the would be great deep fried. The only problem I felt with the baked ones is although they went brown they didn’t crisp up so next time I might squeeze out some of the liquid or put less egg in the mix before baking.
Make 9-12 bhajis depending on size.
INGREDIENTS
1 medium sweet potato
2 large onions
1 tbsp ginger garlic paste
Small bunch of fresh coriander
2 eggs beaten
Salt and black pepper
2tsp garam masala
2 tsp ground coriander
1 tsp turmeric
1 tsp chilli
1 tsp ground cumin
METHOD
Pre heat the oven to approx 200˚ depending on your own oven
Grate the sweet potato
Finely slice the onions
Finely chop the coriander
Sauté the onions lightly for a couple of minutes just to take off the rawness (opt.)
Add all the ingredients in a bowl and mix thoroughly
Squeeze some of the liquid out of the mixture
Take a small ball of the mixture and fry in a non-stick pan so that you can adjust the seasoning according to your own preference.
Smear a non-stick roasting tray with vegetable or coconut oil (or any oil you like)
Divide the mixture into 9-12 balls
Cook for 20-30 minutes checking regularly until golden
N.B You could also make this using a batter of gram flour and water (approx.. 2 cups of flour to 1 cup of water)
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