TEXTURES AND FLAVOURS AWAKEN THE TASTEBUDS…

Sweet Potato and Parsnip Bhajis with beansprout salad

Bhajis…

• 2 tbsps gram flour

• 1 tsp cumin seeds

• 1 tsp garam masala

• 1/2 tsp baking powder

• pinch salt

• juice of half lemon

• 4 tbsps Aqua Fabia (liquid from tin of chickpeas)

• pinch salt

• rapeseed oil for deep frying

• one medium sweet potato grated

• 1 parsnip grated

• 1 large onion finely sliced

• handful of chopped coriander

Beansprout salad…

• 3 handfuls of beansprouts

• 3 tbsps fresh mint finely shredded

• 1/2 a pomelo segmented and chopped

• 1 red onion finely chopped

• 2 - 3 tbsps sweet chilli sauce

BHAJIS…

1. Sift all dry ingredients into a bowl

2. Mix in Aqua fabia and lemon juice until you get a paste like consistency

3. Add the sweet potato, onion and coriander, mix well, now leave for a couple of hours or overnight to allow the moisture to release from the vegetables.

4. The consistency should be quite firm, if too wet add a little more gram flour

5. Heat oil to 180 C in a Wok or deep pan. Deep fry the bhajis in batches until golden, keep warm in oven.

BEANSPROUT SALAD …

Rinse beansprouts add to a bowl with fresh mint, chopped onion and pomelo - toss together

When ready to serve add enough sweet chilli sauce to give a light coating