Serves
8 People
Cooking Time
45 minutes
Season
Dietary
These tasty little bites are wonderful to use up leftover veg and they make a perfect starter or an addition to a curry feast!
Makes around 16 bhajis.
They can be made up to two days in advance and then warmed for a few minutes in the oven.
Ingredients
1 onion, finely sliced
100g Brussels sprouts, finely shredded (Uncooked)
150g red cabbage, finely shredded (uncooked)
2 table spoons of kimchi (we used Complete Organics)
150g gram flour
½ tsp baking powder
1 chilli (finely chopped)
2 tsp curry powder (or a mix of ground cumin, coriander, turmeric)
1 tsp whole cumin seeds
200ml of cold water or beer
1/2 tsp salt
3 Tablespoons of yogurt, Greek, natural or coconut if you want to keep it vegan
1 tablespoon of mango chutney
Juice of half a lime
Salt & pepper
Method
1- Place the onion, shredded cabbage and sprouts in a large mixing bowl. Add the chilli, cumin seeds, curry powder and salt and mix well. Leave to sit for around 20 mins.
2- Add the kimchi and stir then add the gram flour and baking powder and mix well. Then add your liquid and mix into a loose batter.
3- In a deep pan or wok (or a deep fat fryer if you're lucky enough to have one) heat around 600ml of Oil (sunflower, vegetable or ground nut). Add a tiny speck of the batter to the oil, if it sizzles and starts to brown it's ready. Ball a tablespoon of mix with your hands - bit messy but worth it - add carefully to the oil and fry in small batches. If you're using a pan or a wok then you will have to turn them over in the hot oil to get them browned evenly. Once golden brown and looking crispy take out and drain on kitchen paper.
4- Mix the yogurt, mango chutney, lime juice, salt and pepper and stir. Dip in the hot bhaji and try not to eat them all in one sitting.
© 2025 - Barcombe Nurseries
Powered by
