Name: Onion bhajis
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 servings
Ingredients: 2 can(s), large, drained Green or Brown Lentils, cooked; 1 large, raw Egg, whole, raw; 2 teaspoons Turmeric; 3 teaspoons Curry Powder mild; 2 teaspoons, level Cumin seeds plus 2 teaspoons onion seeds; 1.5 medium Carrots, raw grated; 2 large Onion(s) very finely sliced; 0.25 teaspoons Salt; 4 spray(s) Calorie controlled cooking spray; 1 serving(s) Mango Chutney; 200 g Fat Free Natural Yogurt; 2 individual Lettuce little gem or 1/4 iceberg, shredded, to serve; 1 medium Lemon(s) quartered, to serve

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Ingredients

Green or Brown Lentils, cooked

2 can(s), large, drained

Egg, whole, raw

1 large, raw

Turmeric

2 teaspoons

Curry Powder

3 teaspoons, mild

Cumin seeds

2 teaspoons, level, plus 2 teaspoons onion seeds

Carrots, raw

1½ medium, grated

Onion(s)

2 large, very finely sliced

Salt

¼ teaspoons

Calorie controlled cooking spray

4 spray(s)

Mango Chutney

1 serving(s)

Fat Free Natural Yogurt

200 g

Lettuce

2 individual, little gem or 1/4 iceberg, shredded, to serve

Lemon(s)

1 medium, quartered, to serve

Instructions

Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Pat the lentils dry with kitchen paper then put them in a food processor with the egg and spices and pulse to a thick paste. Transfer to a bowl and stir in the carrot, onions and salt.
Line a large baking sheet with baking paper. Shape the mixture into 15 equal balls and put on the baking sheet. Mist with cooking spray and bake for 30-35 minutes, until the bhajis are crisp and golden.
Swirl the chutney into the yogurt and serve with the bhajis, lettuce and lemon wedges.

Onion bhajis

Ingredients

Instructions

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