ALFIE INGHAM’S VEGETABLE BHAJIS AND HERB YOGHURT

If you have leftover vegetables in the fridge that are starting to get a bit soft or past their best this is perfect. All sorts work well, the classic is onions but you can add carrots, cauliflower, zucchini, cabbage or whatever may be hiding in your fridge.

For the yoghurt use any leftover herbs in your fridge, parsley, coriander and mint are perfect.

Ingredients

Bhaji

2 Onions

1 clove of Garlic

1 thumb sized piece of ginger

1 tbsp of Curry powder

2 tbsp of Chickpea flour

1 teaspoon of salt

Oil for frying 

Leftover herb Yoghurt

200g of Greek yoghurt

A handful of your old and slightly wilted herbs

1/2 Lemon

Method

Shred the onions (or your other vegetables) ginger and garlic using a box grater. Sprinkle over the salt and leave to sit for five minutes.

Add the curry powder and chickpea flour  and mix until you have a mixture that gently holds its shape.

For the yoghurt shred the herbs and mix with the yoghurt and lemon juice and leave everything to get to know each other whilst you prepare the bhajis. 

In a wide frying pan heat enough oil to shallow fry your bhajis.

Take a lemon sized handful of the bhaji mix and pat into a fritter and place very carefully into the oil. 

Shallow fry on each side until golden brown, crispy and delicious. Repeat this in batches, sprinkle with salt and serve with the herby yoghurt.