bhaji aldo

Photo by Aldo Cauchi Savona from Chlikk

Onion Bhajis are a great starter for an Indian feast or themed night. They are ideally served with some yoghurt or cream cheese-based dipping sauce.

You will need:

– 3 onions, cut into 5mm slices and layers separated

– 2 eggs

– 120g flour (the original recipe calls for plain flour, I used barley flour. The more authentic type to use is gram flour.)

– 1 tspn ground coriander

– 1 tspn cumin seeds

– vegetable oil if frying, spray oil if baking or airfrying

The ingredient list didn’t include any salt but the end result was slightly bland in my opinion. My suggestion is to up the spices and/or add a pinch of salt.

To make:

Beat the eggs in a large bowl. Add the separated onion rings and mix well. Add the flour and spices and mix until uniformly covering the onion rings.

2014-01-08 17.32.57Form small mounds with a tablespoon, leaving space in between. I tried two methods of cooking these – in batches of 4 for 10 minutes in the airfryer at 180 degrees or on a baking tray covered in foil/baking sheet for about 20 minutes in a 200 degree fan oven. Both resulted in puffed up golden onion bhajis. It’s preferable to use a spray oil in both the airfryer and the oven as they tend to stick to a surface whilst cooking.

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 I served these with a cream cheese, harissa and fresh coriander dipping sauce.

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To make these Hungarian-inspired spicy meat balls you will need:

500g lamb mince
250g bacon mince
1 large onion, chopped
2 eggs
2 tablespoons paprika
2/3 cup Panko breadcrumbs
salt and pepper to taste

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I made about 45 small meatballs with the above quantities; so was able to freeze a large container-full which will be handy for quite a few meals! The recipe is relatively low in carbohydrates, since you only have a few due to the breadcrumbs (spread out in all those meat balls).

Mix everything in a large bowl until ingredients form a uniform paste. With an ice-cream scoop or tablespoon, or just with your (clean) hands form ball shapes and place on a baking dish until ready to cook. I used my Philips Airfryer to cook these and they were ready in 7 minutes on 200 centigrade. Due to the space in there, I cooked them 9 at a time – a bit limited if you have guests but in reality you can cook as you form the next batch of meat balls.

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Place them spaced out, spraying the mesh with oil beforehand to avoid sticking

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Here they are served with a barley salad and cottage cheese

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Let them cool down completely before freezing/storing in the fridge. Ideally do not store in the fridge for more than 24 hours.

Later I whipped some out of the freezer, heated them in the Airfryer again for 5 minutes and used them in a wrap.