Baked Bhajis

This is a healthier, baked version of the Indian classic, so my recipe uses fibre and protein-rich chickpeas rather than stodgy potato, plus spinach for beta-carotene and iron. These bhajis are also baked rather than deep-fried, to cut down on the fat content. They are delicious served with a curry, such as the Lentil and Squash Curry or the Chickpea and Cauliflower Curry, and a little brown basmati or low-GL rice, or the Tandoori Fish. Serve with a large wedge of lemon or lime per person to squeeze over the bhajis and bring out the flavour


Serves 4

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.

Cook’s Notes

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.


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