Onion Bhaji Fritters and Chips
with Mint Yoghurt, Mango Chutney and Tomato and Avocado Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 bunch(es)
Mint
150 grams
Greek Style Natural Yoghurt
(Contains Milk)
1 unit(s)
Onion
1 unit(s)
Carrot
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
50 grams
Korma Curry Paste
(Contains Mustard)
40 grams
Wild Rocket
40 grams
Mango Chutney
Not included in your delivery
40 grams
Plain Flour
¼ tsp
Salt
1 unit(s)
Egg
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pick the mint leaves from their stalks, then roughly chop (discard the stalks) and pop into a small bowl. Add the yoghurt, season with salt and pepper, then set aside.
Halve, peel and thinly slice the onion. Trim the carrot, then coarsely grate (no need to peel).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and carrot, season with salt and pepper, then stir-fry until softened, 3-4 mins.
While the carrot softens, halve the baby plum tomatoes.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
Add the tomatoes and avocado to a medium-sized bowl
Drizzle over a little oil and season with salt and pepper. Set aside.
When the carrot and onion have softened, transfer to a large bowl - keep the pan, you'll use it again.
Add the korma curry paste, flour, salt and egg (see pantry for all three amounts) to the large bowl. Season with salt and pepper, then mix together well. TIP: Lift out some of the mixture with a spoon - if it's too wet and doesn't hold its shape, add a little more flour.
Return the frying pan to medium-high heat with enough oil to coat the bottom.
Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set.
Once cooked, transfer to a plate lined with kitchen paper.
Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed.
When everything's ready, add the rocket to the bowl with the tomato and avo. Toss together to coat.
Share the bhaji fritters between your plates and serve with the chips and salad alongside.
Serve the mango chutney and mint yoghurt on the side for dipping.
Enjoy!
