Onion bhajis
1
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 5 • Difficulty: Easy
Ingredients
Green or Brown Lentils, cooked
2 can(s), large, drained
Egg, whole, raw
1 large, raw
Turmeric
2 teaspoon(s)
Curry Powder
3 teaspoon(s), mild
Cumin seeds
2 teaspoon(s), level, plus 2 teaspoons onion seeds
Carrots, raw
1½ medium, grated
Onion
2 large, very finely sliced
Salt
¼ teaspoon(s)
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
1 medium, quartered, to serve
Instructions
1
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.
2
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.
3
Swirl the chutney into the yogurt and serve with the bhajis, lettuce and lemon wedges.
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