Brussel Sprout Bhajis
My Sprout Bhajis kick started my Sprout recipe ideas this winter as I wanted to show how versatile these mini cabbages are! So good for you and MEGA cheap but just highlighting that there are different ways you can cook with them that isn’t just butter and seasoning ( not that I personally object to that but obviously traditionally that’s how its usually done). The great thing about this recipe is that’s super easy, its Vegan and Gluten Free!
This recipe makes about 15-20 Bhajis so it’s the perfect party food. Tip: Try making them beforehand and just reheating in the oven till your guests arrive!
Enough Veg oil to deep fry
15 x Chopped Brussel Sprouts
1/2 Red Onion Sliced
1/2 Bunch Chopped Spring Greens
1 tbsp Garlic Powder
1 tbsp of Fennel Seeds
1 tbsp of Cumin Seeds
1/2 Bunch of Coriander
200 ml of Water
Salt and Pepper
Chop all your veg and mix into a bowl with the Cumin Seeds and Fennel Seeds.
Start by adding 5 tbsp of Gram Flour, Salt and Pepper with your chopped veg.
Mix the mixture until all the veg has been mixed in together (use your hands) and it should feel evenly coated. If a little to try, add some more water or too wet add more Gram Flour.
Make sure your pan with your oil is nice and hot, test with a tiny bit of mixture before frying.
Make good sized Bhaji balls in your hands, squeezing out the residue of liquid (if it is too wet and not compact enough, it will fall apart in the pan)
Fry your Bhajis until they are golden brown and rise to the top- that’s when you know they are finished!
Serve hot after putting on kitchen paper to take any excess oil and to keep them crispy. Or reheat later for 10 minutes or so in a hot oven to enjoy afterwards!
Enjoy with your favourite chutneys or make a refreshing Yogurt dip to go alongside!