Prep time:

Cooking time: 15 minutes

Total time:

Serves: 4

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.

  1. Mix all the ingredients together in a large mixing bowl. 
  2. Heat the oil in a heavy-based frying pan, then spoon out the mixture carefully into small rounds, cooking 4 at a time. 
  3. As the bhajis crisp, transfer to a baking tray and keep warm. 
  4. Serve with lemon wedges, and cucumber and mint raita (mix 1 tbsp chopped mint leaves, 2 tbsp finely sliced cucumber, and 150g natural yoghurt).

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

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