Onion Bhaji
No Saturday night Fakeaway curry is complete without onion Bhajis!
The Bhajis you buy from the takeaway are greasy and fatty and will make a major dent in your syn allowance. I've been making these for a while now and my husband prefers them to the takeaway variety. I have made them for Slimming World taster sessions and they went down really, really well!
To make onion Bhajis I use 4 standard size sweet potatoes. If you have the massive ones, just use 2. Peel the sweet potatoes and chop them into chunks. Put them into an oven proof dish with a dash of water - I usually throw in a shot glass full. Cover the dish tightly with tin foil and out in the oven to soften. I set the oven at 160*c fan and check them after about 20 minutes.
Once the sweet potatoes are soft and mashable with a fork, take them out of the oven and drain off any excess liquid. Thoroughly mash the sweet potatoes and add 2 tbsp curry powder, some ground cumin, turmeric and a sprinkling of garlic granules. If you want to add more, do so; if you want to add a bit of chilli powder for extra spice, feel free!
Finely slice 2 decent sized onions. Once they've been sliced, roughly chop them so you've got some long bits, some small pieces - don't be too precise!
Stir the onions into the sweet potato mixture then add in 2 beaten eggs and season with salt and pepper. The mixture will be quite sloppy - this is fine.
Line a baking tray with some grease proof paper and turn the oven up to 200*c.
Grab pinches of the mixture and drop it onto the paper, shape it a little then repeat, leaving a small gap between each dollop of mixture.
Don't make the Bhajis too big as they won't dry out properly. I usually get between 16 and 20 out of this mixture but obviously this depends on the size of your spuds!!
Cook the onion Bhajis for about 25 minutes, flipping them over once they've been in there 15 minutes or so.
They are best served warm so cook them in time for serving your meal or gently reheat them in the oven if you make them in advance.
The Bhajis you buy from the takeaway are greasy and fatty and will make a major dent in your syn allowance. I've been making these for a while now and my husband prefers them to the takeaway variety. I have made them for Slimming World taster sessions and they went down really, really well!
To make onion Bhajis I use 4 standard size sweet potatoes. If you have the massive ones, just use 2. Peel the sweet potatoes and chop them into chunks. Put them into an oven proof dish with a dash of water - I usually throw in a shot glass full. Cover the dish tightly with tin foil and out in the oven to soften. I set the oven at 160*c fan and check them after about 20 minutes.
Once the sweet potatoes are soft and mashable with a fork, take them out of the oven and drain off any excess liquid. Thoroughly mash the sweet potatoes and add 2 tbsp curry powder, some ground cumin, turmeric and a sprinkling of garlic granules. If you want to add more, do so; if you want to add a bit of chilli powder for extra spice, feel free!
Finely slice 2 decent sized onions. Once they've been sliced, roughly chop them so you've got some long bits, some small pieces - don't be too precise!
Stir the onions into the sweet potato mixture then add in 2 beaten eggs and season with salt and pepper. The mixture will be quite sloppy - this is fine.
Line a baking tray with some grease proof paper and turn the oven up to 200*c.
Grab pinches of the mixture and drop it onto the paper, shape it a little then repeat, leaving a small gap between each dollop of mixture.
Don't make the Bhajis too big as they won't dry out properly. I usually get between 16 and 20 out of this mixture but obviously this depends on the size of your spuds!!
Cook the onion Bhajis for about 25 minutes, flipping them over once they've been in there 15 minutes or so.
They are best served warm so cook them in time for serving your meal or gently reheat them in the oven if you make them in advance.
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