Refer to pack cooking instructions to cook the peas. 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!