Spicy Pea and Spinach Baked Bhaji

Name: Spicy Pea and Spinach Baked Bhaji
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 125 g Garden Peas 375g 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

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Preparation Time

15'

Cooking Time

20'

Nr of servings

Difficulty Level

Spicy Pea and Spinach Baked Bhaji Recipe

This succulent Spicy Pea and Spinach Baked Bhaji recipes makes a fantastic starter or side to your Indian meal.

Preparation Time

15'

Cooking Time

20'

Nr of servings

Difficulty Level

Ingredients

125

Bird's Eye Garden Peas

Spinach Leaves, cooked

100

Mashed Potato, cold

White Onions, sliced

tablespoon

Madras Curry Paste

teaspoon

Chilli Flakes

teaspoon

Ground Cumin

teaspoon

Ground Coriander

1/2

teaspoon

Ground Turmeric

Eggs

Gram Flour

Vegetable Oil

Sea salt and black pepper

Minted Yoghurt Ingredients:

tablespoons

low-fat plain yoghurt

tablespoon

mint sauce

Spicy Pea and Spinach Baked Bhaji Recipe

This succulent Spicy Pea and Spinach Baked Bhaji recipes makes a fantastic starter or side to your Indian meal.

Our method

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!

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.