Onion and Carrot Bhaji

These tasty Bhaji went down a storm, Scott and Darren took them to their work for lunch next day!

I added some leftover BBQ sweetcorn which I cut the corn off the husks.

Ingredients

2 carrots

2 red onions

1/2 cup BBQ sweetcorn (optional)

1/2 fresh red Cayenne chilli, deseeded

1-2 tbsp fresh continental parsley

30 g sweet potato flour

70 g Quinoa flour

        50 g self-raising flour        

1/2 tsp chilli powder

1 tsp ground turmeric

1/2 tsp baking powder

1/2 tsp ground cumin

1 1/2 tsp salt

150 g cold water

Method

1.  Peel and finely grate carrots, thinly and evenly slice onions, finely chop cayenne chilli and roughly chop parsley, place in a large bowl and mix along with sweetcorn if using.

2.  In a large mixing bowl, combine flours, chilli powder, turmeric, baking powder, cumin and salt. Add the carrot and onion mixture, gradually add water to make a thick batter, mixing and scrunching together with your hands until evenly coated in batter.

3.  Heat oil in a heavy based deep pan over a medium to high heat or deep fat fryer until temperature reaches 180°C.

4.  Carefully drop spoonfuls of the mixture into the hot oil and fry until golden brown and crispy. Remove with a slotted spoon onto kitchen paper to drain, continue process until mixture is used up.

Enjoy with a dip of your choice.