Green or Brown Lentils, cooked
2 can(s), large, drained
Egg, whole, raw
1 large, raw
3 teaspoons, mild
2 teaspoons, level, plus 2 teaspoons onion seeds
1½ medium, grated
2 large, very finely sliced
Calorie controlled cooking spray
Fat Free Natural Yogurt
2 individual, little gem or 1/4 iceberg, shredded, to serve
1 medium, quartered, to serve
- 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.