Cooking time: 15 minutes
2 free-range eggs
4 medium onions, thinly sliced
1 courgette, roughly grated
120g plain flour
1tsp ground coriander
3tsp cumin seeds
1tsp sea salt
3tbsp vegetable oil, plus extra if required*
For the mint raita:
1tbsp chopped mint leaves
2tbsp finely sliced cucumber
150g natural yoghurt
These bhajis are so simple to prepare and may help to use up any courgettes still lurking out there.
The hardest bit in this recipe is the eye-watering process of slicing the onions. These bhajis are so simple to prepare and may help to use up any courgettes still lurking out there.
- words: Jo Arnell
- pictures: David Merewether
- styling: Lucy Fleming
You may also like
Courgette, garlic & chilli crostini
This easy, healthy but-so-delicious courgette dip is gorgeous on crostini or pairs beautifully with crisps or cucumber to dunk. Perfect with drinks and the best way to start an evening. Prepare well ahead so it has time to chill –...
Roast beetroot & goats cheese salad with maple roasted spicy nuts
Roasting beetroots is so easy and the beautiful earthy flavour works so well with the candied nuts, bitter leaves and creamy tangy goats cheese. All the elements can be prepared well in advance and put together quickly before serving. This...
This stunning Provençal beef casserole is lovely to have with friends. Make it on Saturday morning to enjoy in the evening or on Sunday – it also freezes beautifully. The long, slow cook makes the beef meltingly soft, and this...