30 mins
Sweet Potato Bhajis
Recipe by Graham
If you are an affectionado of Indian food, you will already be well aware of onion bhajis, but have you come across Sweet Potato Bhajis? They make delicious finger food for a party or buffet, an ideal starter for a full meal, and are also perfect for a light vegetarian supper.
Sweet Potato and Spinach Bake 
Sweetcorn Fritters Ingredients for Sweet Potato Bhajis
Currently displaying quantities in US Imperial Measurements
How to Cook Sweet Potato Bhajis
- First of all, make the dressing... mix the curry paste and one tablespoon of hot water together in a bowl until it becomes a smooth paste. Whisk in the malt vinegar, then slowly whisk in both oils. Season, to taste, with salt and freshly ground black pepper.
- Now make the bhajis... finely slice the onions, peel and grate (shred) the sweet potato, finely chop the red chili and chop the coriander. Place the flour into a large bowl and, stirring all the time, gradually mix in enough water to make a smooth batter (you'll need about 3½ fl oz - 100ml of water).
- Melt the duck (or goose) fat in a frying pan and gently fry the sliced onions for 5-10 minutes, until golden-brown. Stir the cooked onions, grated sweet potato, chopped chili and coriander into the batter.
- Heat at least 2" (5cm) of vegetable oil into a heavy-bottomed pan (or deep fat fryer if you have one). Shape the bhaji mixture into small balls about 1" - 1¼" (2.5cm - 3cm) across and deep-fry for 3-4 minutes, or until crisp and golden-brown. Remove with a slotted spoon and drain on absorbent kitchen paper.
- To serve, arrange some watercress on serving plates and place the bhajis on top or alongside. Drizzle over the curry dressing and top with a spoonful of really fresh yoghurt.
GRAHAM'S HOT TIP:
To check for when oil is hot enough for deep-frying, you should heat it until a small cube of bread sizzles and turns golden-brown when dropped into it. (NEVER leave hot oil unattended.)
What To Eat Tonight
When the winter chill sets in, there's nothing like a plate of hot comfort to make you feel good about the world outside.
Who doesn't like Chinese food? I've yet to meet anyone who doesn't just love the fusion of flavours, colours and ideas.
Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.
Other Vegetables Recipes
Vegetable Upma is one of the easiest and quickest snacks prepared in Indian homes. It can be used as a breakfast or as an evening snack.
I remember well as a child delighting in the traditional Lancashire Potato Cakes. Not only are they simple and inexpensive, they freeze well too.
In this dish, the slightly sweet and salty taste of the bacon compliments nicely the more savoury taste of the leaks. It's a great accompaniment.
