Savoury fritters are a lifesaver in busy households – and this new recipe from Colin Fassnidge is no different. Filled with aromatic Indian flavours, with a zingy dipping sauce, these vegetable bhajis are ideal for your next vego weeknight dinner. Or, invite over your vegetarian friends, and watch them be wowed by your cooking skills!
Ingredients
Method
For the dipping sauce, combine ingredients in a bowl with the finely chopped coriander stems.
Combine flours in a large bowl. Season. Slowly whisk in enough sparkling water to form a thick cream consistency. In a separate large bowl, combine onion, carrot, kimchi, coriander, cabbage and red onion. Pour over enough flour mixture to coat vegetables and toss to combine.
Heat enough oil to shallow fry in a large frying pan over medium heat. Using a large spoon, scoop mixture gently into oil in batches. Turn constantly until golden and cooked through. Drain on paper towel.
Serve the bhajis with the dipping sauce.
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