Ingredients
125 
g
Bird's Eye Garden Peas
50
g
spinach leaves, cooked
100
g
Mashed Potato, cold
2
White Onions, sliced
1
tablespoon
Madras Curry Paste
1
teaspoon
Chilli Flakes
1
teaspoon
Ground Cumin
1
teaspoon
Ground Coriander
1/2
teaspoon
Ground Turmeric
2
Eggs
50
g
Gram Flour
20
ml
Vegetable Oil
Sea salt and black pepper
Minted Yoghurt Ingredients:
4
tablespoons
low-fat plain yoghurt
1
tablespoon
mint sauce
Method
Thinly slice the onions and spinach, placing into a mixing bowl add mash potato and cooked Bird’s eye Garden Peas
In a small bowl combine the dry spices with the madras paste and oil, crack the eggs and beat into the spice mixture
Add the spiced egg mix to the onions, mash and peas mixing all together. Add the gram flour to help stiffen the mixture
Pre-heat the oven to 180⁰ fan, line a baking tray with grease proof paper
- Using a wet spoon or wet hands make small rustic balls and place on the lined baking tray, be careful they are not too close to each other. Bake the bhajis for 20 minutes.
Mix together yoghurt, mint sauce as a dipping sauce (optional). Serve with a little salad and poppadoms!
If you wish to serve these as a starter, serve 3 with a little finely chopped red onion and tomato salad and a little mango chutney. You can also make them as a canape; and serve on a spoon with the minted yogurt.
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Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
384
19.8
5.4
7.3
1.6
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.