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Issue-45-cover-print-150dpi-web

Sweet Potato Onion Bhajis

Makes 8-10

  • 2 medium sweet potatoes, peeled and grated
  • 1 red onion, peeled and very finely sliced
  • 225g (1 cup) kale, washed and finely shredded
  • 250g (2 cups) chickpea flour
  • 240ml (1 cup) water
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp fennel seeds
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp fenugreek
  • ½ tsp turmeric
  • Vegetable oil, for frying

Method

  1. In a large bowl, mix together the chickpea flour, spices, water and season well.
  2. Add a splash of oil to a frying pan and quickly cook the red onion for 1 minute or until slightly softened.
  3. Mix the onion, sweet potato and kale into the batter so that everything is well coated.
  4. Heat 1cm of oil in the same frying pan until shimmering. Add handfuls of the bhaji mix to the hot oil.
  5. Cook well on all sides until crispy and golden. Remove from the oil, once cooked, and drain on kitchen paper before serving.

Per 100g Calories: 186, Carbohydrates: 26.0g, Sugars: 4.0g, Fat: 4.4g, Saturates: 0.4g, Protein: 7.8g, Salt: 0.18g

Taken from June 2018 (Issue 39) Vegan Life Magazine

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