Baked Spiralized Onion and Carrot Bhajis

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These were surprisingly good, considering bhajis are normally deep fried and very oily.

1 large chunky carrot, (around 200g) scrubbed and spiralized, no need to peel

0.5 large onion, sliced

1 egg, beaten

50g flour, preferably gram flour

spices to taste - I used a good shake of ground cumin, some Madras curry powder, some tikka curry powder, some turmeric, some hot paprika, garlic powder and salt

sunflower oil

Preheat the oven to 200 degrees c

Stir together the flour and spices. I didn't have gram flour, so I used half Teff flour, left over from a disastrous attempt to make Ethiopian injera bread, and half plain wholemeal flour.

Stir in the beaten egg and a splash of water and mix into a thick batter.

Toss in the onion and carrot and give it a good mix.

Dollop 8 lumps of it onto a greased, preferably lined, baking tray and drizzle the oil over the top. We found that the smaller shallower ones were nicer as they crisped up better than the fat ones!

Bake for about 15 mins until crispy, turning over about 10 mins into the cooking time to get the bottoms crispy.

Serve with a raita made from yoghurt, mint and cucumber with a squeeze of lemon juice.