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Parsnip, carrot and onion bhajis

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Ingredients

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1 carrot, peeled and grated
1 parsnip, peeled and grated
1 red onion, grated
1 tsp tandoori curry powder
1/2 tsp garam masala
1/4 tsp ground turmeric
1/2 tsp nigella seeds
1/2 tsp cumin seeds
50g gram flour
1 large free-range egg
Olive oil, for brushing

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Parsnip, carrot and onion bhajis

These guilt-free bhajis are super simple to make and contain more fibre-rich vegetables than any alternative you'll find at your local curry house. Baking them cuts the calories and helps to retain more nutrients as well.

Features:
  • Spicy
Cuisine:
  • 40 Mins
  • Serves 4
  • Easy

Ingredients

Directions

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  1. In a mixing bowl, combine the grated carrot, parsnip and onion with the spices and gram flour and stir well.

  2. Mix in the egg and divide the mixture into eight. Form into patties and place on a baking tray lined with parchment.

  3. Brush the tops with olive oil and bake in a preheated oven at 180C for 40 minutes or until nicely browned and set. Serve with mango chutney as a starter, or alongside curry and rice for a main.

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