1. Preheat the oven to 220°C/ 200°C (fan)/ Gas 7. Cut the potatoes (skins on) into thin chips, then add them to a baking tray with a generous drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 25-30 min or until crisp. Marinate the chicken in tandoori salt and olive oil.
2. Meanwhile, peel and finely slice the brown onions (as finely as you can!). Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Peel and finely chop (or grate) the garlic. Chop the coriander roughly (including the stalks)
3. Add 60g [120g] flour to a large bowl along with the cornflour, curry powder and a generous pinch of salt. Add 100ml [200ml] cold water and mix thoroughly to a smooth, thick batter – this is your spiced batter. Add the sliced onion, chopped coriander, ginger and garlic to the bowl with the spiced batter and gently mix until all of the onion is coated – this is your onion bhaji mixture. In the mean time, oil a pan on a medium to high heat and cook chicken breast (approximately 8-10mins)
4. Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to fully coat the bottom of the pan) over a high heat.Once very hot, add 4 large spoonfuls of the onion bhaji mixture to separate areas of the pan and press them down with the back of a spoon to flatten them into patties
Tip: Cooking for 4? You'll need to do this twice!
5. Cook for 3-4 min on each side until crispy and golden
Tip: Add an extra splash of vegetable oil if the pan is looking a little dry! Once golden and cooked through, add the patties to a plate and set aside – these are your onion bhaji patties
6. While the patties are cooking, grate half the cucumber and dice the rest. Add the grated cucumber to a bowl with the coconut yoghurt, mint sauce and a pinch of salt and give everything a good mix up – this is your coconut raita. Wash the lamb's lettuce and dry it with kitchen paper. Then add it to a bowl with the diced cucumber and a drizzle of olive oil – this is your cucumber salad
7. Once the chips are almost done, remove the tray from the oven and sprinkle over the chilli flakes (can't handle the heat? Go easy!) – these are your chilli chips. Slice the plant-based brioche buns in half, add them to the tray with the chips and return the tray to the oven for 3-4 min until the brioche is warmed through. Spread a dollop of mint raita on the base of each warmed brioche bun. Stack them up with the onion bhaji patties, mango chutney, cucumber salad and more coconut raita. Serve the chilli chips and any remaining cucumber salad to the side.
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|Serving Size: 1 (1925g)|
|Recipe Makes: 1|
|Calories from Fat: 283 (9%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 116.2mg||36 %|
|Sodium 4599.9mg||159 %|
|Potassium 5012.8mg||132 %|
|Total Carbohydrate 544.2g||160 %|
|Dietary Fiber 36.5g||146 %|
|Sugars, other 507.7g|
|Protein 137.7g||197 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2994
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