Baked mini spinach and onion bhaji with coriander dip
prep: 10 minutes
cook: 45 minutes + 5 minutes to rest
serving: 20
Nutrition Facts
each serving
KCal
51
Carbs
6.6g
fiber
1.9g
Protein
2.7g
Fat
1.1g
Saturates
0.1g
Sugars
1.8g
Salt
0.02g
Fruit/Veg Portion
-
Ingredients
all 16 types- 2 tsp rapeseed oil
- baking parchment
- 400g onions, thinly sliced (peeled weight)
- 100g gram (chickpea) flour
- 1-2 tsp curry powder (medium or hot)
- 2 heaped tbsp low-fat yogurt (100g)
- 100ml water
- 1 x 400g can chickpeas, drained and mashed (235g)
- 250g frozen spinach, defrosted with water squeezed out (150g when water squeezed out)
- 3 sprays oil
- For the dip:
- 1 clove garlic, crushed
- 2 spring onions, chopped
- 50g fresh coriander, roughly chopped
- juice half lemon
- 2 tbsp water
Directions
6 steps in totalStep 1
Preheat the oven to 200° C / Gas mark 6. Line a large baking tray with baking parchment.
Step 2
Gently heat the onions in a pan with the oil for about 15-20 minutes, stirring regularly until really soft and starting to brown.
Step 3
Place the flour in a bowl with the curry powder, yogurt, and water, then mix well. Add the chickpeas, onions and spinach, mix again and leave to stand for 5 minutes. Mix once more.
Step 4
Spray some oil onto the prepared tray, wet your hands and form the mixture into small balls before placing on the baking sheet.
Step 5
Bake on the middle shelf of the oven for 20-25 minutes until golden brown, turning half way through to ensure even cooking.
Step 6
Meanwhile, blend all the ingredients for the dip together until smooth.
PRINT
I MADE IT
