Turkey bhajis

servings4
30 minutes

Ingredients

Bhajis

  • 250g of cooked turkey breast, or leftovers
  • 2 garlic cloves, finely chopped
  • 15g of ginger, finely chopped
  • 1/2 green chilli, finely chopped
  • 1/4 red chilli, finely chopped
  • 4g of poppy seeds
  • 4g of caraway seeds
  • 4g of fennel seeds, optional
  • 1 handful of coriander, finely chopped
  • 1 large onion, finely sliced and blanched
  • 2 dashes of Tabasco
  • 6g of salt
  • 8g of caster sugar
  • 20ml of sunflower oil

Batter

  • 2 eggs
  • 150g of plain flour
  • 100ml of whole milk
  • 50g of semolina

Method

1
Place a small saucepan over a medium-low heat, heat the oil and gently fry the, ginger and chilli for approximately 2-3 minutes
  • 20ml of sunflower oil
  • 2 garlic cloves
  • 15g of ginger
  • 1/2 green chilli
  • 1/4 red chilli
2
Whisk the batter ingredients together in a large bowl until smooth. Add the remaining bhaji ingredients to the batter and use your hands to mix well
  • 2 eggs
  • 150g of plain flour
  • 100ml of whole milk
  • 50g of semolina
  • 4g of poppy seeds
  • 4g of caraway seeds
  • 4g of fennel seeds
  • 1 handful of coriander
  • 1 large onion
  • 250g of cooked turkey breast
  • 2 dashes of Tabasco
  • 6g of salt
  • 8g of caster sugar
3
Divide the mix into 20g portions and shape into round bhajis. Carefully place the bhajis, 8-10 at a time, into a deep-fat fryer set to 160°C, and fry until dark golden brown
4
Remove the bhajis from the oil and drain on absorbent kitchen towel. Serve immediately