1 tbsp mild or medium (not extra virgin) olive oil
2 red onions, diced
2 garlic cloves, crushed
4 tsp curry powder
150g (51/2oz) baby leaf spinach
2 x 410g cans chickpeas, rinsed and drained, or 275g (93/4oz) dried chickpeas, cooked
2 heaped tbsp finely chopped coriander
2 tsp sea salt
2 medium free-range or organic eggs, beaten
1 Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with non-stick baking paper.
2 Heat the oil in a small pan and sweat the onion and garlic with the curry powder for around 5 minutes to soften. Add the spinach to the pan and stir to wilt for a further minute or so.
3 Place all the other ingredients bar the eggs in a food processor and blend until fairly smooth and combined. Mix in the beaten egg, shape into 16 patties and place on the baking tray.
4 Cook the bhajis for around 25 minutes or until firm to the touch.
Gluten-free, wheat-free, dairy-free, yeast-free • V • Can be made in advance • Suitable for freezing
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.