PARSNIP, KALE AND CARROT BHAJIS -

STEPHANIE HAFFERTY

One of my favourite things to make because they are so moreish and can be made with all kinds of veggies, whatever is in season. I like to eat them with pickles and chutneys.

 

Delicious hot or cold, they are good to pop into lunch boxes or take on picnics. They freeze well too.

 

180g parsnip, grated

180g carrot, grated

80g kale

1 onion

110g green pea or gram flour

water to mix

salt and pepper

2 garlic cloves finely chopped

1 tsp ground turmeric

2 tsp garam masala

 

sunflower or other light oil for frying

 

Shred the kale and thinly slice the onion.

 

Put in a roomy bowl with the parsnip and carrot.

Place the green pea flour, garlic, spices, salt and pepper in a bowl. Stir to combine then add about 1/2 cup water slowly to make a batter. You may need to add a little more water.

 

Pour the batter over the vegetables and mix together. The mixture should be well covered with thick batter (the consistency of thick cream).

 

In a deep, solid pan or wok, heat 2.5 cm oil. Drop a little batter (or a small cube of bread) into the oil to check - if it sizzles and floats on the surface, the oil is hot enough.

 

Using a desert spoon, add 6 spoonfuls of mixture to the batter. Use a slotted spoon to turn the bhajis until they are golden and cooked on both sides (around 4 minutes altogether).

 

Place on a warm plate and cook more bhajis until all are done.

 

Place the bhajis on a clean tea towel or kitchen paper to drain. 

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Steph is a garden and food writer, author of The Creative Kitchen, No Dig Organic Home and Garden