- 2 medium sweet potatoes
- 1 medium red onion
- 1 medium white onion
- 1 x 400 gm can of chickpeas
- ½ tsp cumin
- 1 tsp madras
- 1 tsp turmeric
- 1 tsp mixed herbs
- 1 egg, beaten
- 1 tsp chilli powder(optional)
- Salt & pepper
- Peel and cube the sweet potatoes and gently boil and then simmer until soft.
- Whist the potatoes are simmering thinly slice the onions and gently fry in a little oil.
- Rinse and drain the chickpeas, put the chickpeas in a bowl and mash roughly.
- Drain the sweet potatoes and add to the chickpea mixture and mash together.Add the spices and mixed herbs.
- Add the soften onions and the beaten egg and mix all together.
- Oil a foiled tray, dollop on the mixture, and then brush gently with the oil.
- Bake in the oven for 25-30 minutes on 180c.
- Depends on the wetness of the mixture and the size of the bhajis for how long they may cook. You want them to be golden brown on the outside and still soft on the inside.
- Serve the onion bhajis with some Tzatziki.
- Small pot of fat free yoghurt
- ⅛ of a cucumber (gratered)
- Handful of fresh mint(chopped)
- ½ clove of minced garlic
- Pinch of salt & sugar to taste
- Empty the pot of yoghurt into a medium size bowl, add a good pinch of salt and sugar mix together and then leave on one side.
- On a chopping board mince up the garlic or use a garlic press, add the garlic to the yogurt mixture.
- Grate the cucumber and then add to the yoghurt along with any juices.
- Finely chop up the mint and add to the yoghurt.
- Mix well, cover the bowl and place in the fridge to keep fresh.