Date posted: 05/05/2021

Baked superfood vegetable bhajis

Served with mint yoghurt and griddled chicory and mushrooms

  • Serves 10
  • Timing: 25 mins
Votes: 3 Average: 4.7


Onion large 500g
Sweet potato 200g
Chick peas in water 150g
Everyday Favourites free range medium eggs 4
Ground Coriander 10g
Everyday Favourites garlic puree 10g
Ground turmeric 10g
Dale Farm Greek-style natural yoghurt 150g
Mint 5g
Chicory white 1ea
Chicory red 1ea
Mushrooms button 150g
Lemon 2


  1. Slice the onions and cook on a low heat. The onions should be soft but not overly browned.
  2. Grate the sweet potatoes.
  3. Drain the chickpeas and press with a fork to soften them.
  4. Mix the onions, sweet potatoes, chickpeas and eggs thoroughly.
  5. Mix the spices into the mix, form into balls and bake in an oven till crispy.
  6. Mix the yoghurt and mint together.
  7. Split the chicory and slice the mushrooms. Then griddle the chicory until they are golden brown.
  8. To serve arrange chicory and mushrooms on the bottom and bhajis on top and dress with the yoghurt dressing and a squeeze of lemon.
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