Chick Pea Onion Bhaji

Chick Pea Onion Bhaji

Points per recipe 6

Core recipe

2 onion
1 tin chick peas
2 level tbsp curry powder
1 egg

Preheat oven to gas mark 6. Line two baking trays (or one very large one) with non-stick baking parchment (works better than tin foil even if sprayed with frylight!)

Slice onions thinly and cook them very gently in pan sprayed with Frylight.

Mash chick peas with a fork till most of the lumps are gone/very small
When the onions are soft and slightly translucent/ ever-so-slightly golden, throw in 2 tbsp curry powder and stir over very low heat for a minute or two. Then take off the heat and let cool for a few minutes till not so hot.

Crack egg into chickpeas. Mix thoroughly. Throw in onion mixture. Again, mix a lot till evenly combined.

Divide into six dollops on baking trays and flatten with back of spoon to round-ish shapes about burger-sized. Bung in oven for 20 minutes (until golden on underside) then flip over with a spatula for about 10 minutes on the other side.

Serve with yoghurt with mint stirred in (or even finely chopped cucumber in it)

You can even stick some cooked peas in - they are quite nice too.

Best eaten straight away with fingers.

The edges should be darker brown and crispy and the middle firm but not too dry.