Spicy Pea and Spinach Baked Bhaji

Name: Spicy Pea and Spinach Baked Bhaji
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 125 g Garden Peas 375g Bird's Eye Garden Peas; 50 g Spinach Leaves, cooked; 100 g Mashed Potato, cold; 2 White Onions, sliced; 1 tablespoon Madras Curry Paste; 1 teaspoon Chilli Flakes; 1 teaspoon Ground Cumin; 1 teaspoon Ground Coriander; 1/2 teaspoon Ground Turmeric; 2 Eggs; 50 g Gram Flour; 20 ml Vegetable Oil; Sea salt and black pepper; Minted Yoghurt Ingredients:; 4 tablespoons low-fat plain yoghurt; 1 tablespoon mint sauce

Starter Side Lunch Ideas

15 mins

preparation

20 mins

cooking

Intermediate

Servings

Spicy Pea and Spinach Baked Bhaji Recipe

This succulent Spicy Pea and Spinach Baked Bhaji recipes makes a fantastic starter or side to your Indian meal.

Our method

Refer to pack cooking instructions to cook the peas. Thinly slice the onions and spinach, placing into a mixing bowl add mash potato and cooked Bird’s eye Garden Peas
In a small bowl combine the dry spices with the madras paste and oil, crack the eggs and beat into the spice mixture
Add the spiced egg mix to the onions, mash and peas mixing all together. Add the gram flour to help stiffen the mixture
Pre-heat the oven to 180⁰ fan, line a baking tray with grease proof paper
Using a wet spoon or wet hands make small rustic balls and place on the lined baking tray, be careful they are not too close to each other. Bake the bhajis for 20 minutes.
Mix together yoghurt, mint sauce as a dipping sauce (optional). Serve with a little salad and poppadoms!

Tip!

If you wish to serve these as a starter, serve 3 with a little finely chopped red onion and tomato salad and a little mango chutney. You can also make them as a canape; and serve on a spoon with the minted yogurt.