Red Onion and Carrot Bhajis

These delicious Red Onion and Carrot Bhajis work wonderfully as an accompaniment to a curry or as a lunchbox snack. They have the tasty tang of traditional bhajis but are free from the heavy calorie load of a deep-fried version.

These aren't syn-free, but at just half a syn per bhaji, they won't take up all your allowance for the day. They are packed with veg, with the carrot ensuring that you have that lovely golden orange filling inside the bhaji. The gram flour used also contains protein (it is made from chickpeas) so this, with the eggs make these lovely and filling.

Following the steps in drying out the veg here is essential to ensure the mixture doesn't become too loose to form the patties in the pan. You can always adjust the spices to your taste - these have q bit of heat behind them, but if you like them more spicy you could add some dried chilli powder too. I would strongly advise squeezing fresh lemon over them whilst warm and serve with lots of leafy green salad.

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange.

Red Onion and Carrot Bhajis 

0.5 syn per bhaji - uses no Healthy Extras

2 red onions, cut in half and sliced into thin strips
2 medium carrots
Handful fresh parsley, finely chopped
1 red chilli, very finely chopped
2 eggs
25g gram flour (4 syns)
2 tsp ground cumin
1 tsp garam masala
1 tsp mild curry powder
Spray oil


Firstly, spread a clean tea-towel on to a work surface and using a box grater, finely grate the carrots into a pile.

Pull the edges of the towel together into a bunch, with the carrots contained inside the towel.

Over a sink squeeze and wring out the carrot mixture attempting to extract as much liquid as possible, then leave the towel bundle in a colander to continue to drain.

In a mixing bowl, sieve in the gram flour, to remove any clumps, and then the cumin, curry powder and garam masala.

Beat in the two eggs to form a batter - keep mixing until all the flour and spices have been combined into the eggs and a smooth batter is in place.

Now add the sliced onions, grated carrot, chilli and parsley and mix thoroughly.

Spray a non-stick frying pan with spray oil and bring to a high heat, but not smoking.

Using a tablespoon, spoon the mixture into the pan (about 2 spoons per bhaji) and leave to cook for a while - you will see the mixture solidifies into patties fairly quickly. You will need to do in batches - I managed to cook 4 at a time, but you'll need to make 8 in total to keep the syns the same.

Keep checking the base of the bhajis by lifting up the first one you put into the pan - I prefer a well-done finish to mine, but as soon as they are browned and solid, you can flip them.

Fry on the other side until they are browned to your taste all over.