Recipes
Date posted: 05/05/2021
Ingredients
| Onion large | 500g |
| Sweet potato | 200g |
| Chick peas in water | 150g |
| Everyday Favourites free range medium eggs | 4 |
| Ground Coriander | 10g |
| Everyday Favourites garlic puree | 10g |
| Ground turmeric | 10g |
| Dale Farm Greek-style natural yoghurt | 150g |
| Mint | 5g |
| Chicory white | 1ea |
| Chicory red | 1ea |
| Mushrooms button | 150g |
| Lemon | 2 |
Method
- Slice the onions and cook on a low heat. The onions should be soft but not overly browned.
- Grate the sweet potatoes.
- Drain the chickpeas and press with a fork to soften them.
- Mix the onions, sweet potatoes, chickpeas and eggs thoroughly.
- Mix the spices into the mix, form into balls and bake in an oven till crispy.
- Mix the yoghurt and mint together.
- Split the chicory and slice the mushrooms. Then griddle the chicory until they are golden brown.
- To serve arrange chicory and mushrooms on the bottom and bhajis on top and dress with the yoghurt dressing and a squeeze of lemon.