Lactose Free without the Yoghurt
300g frozen peas
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp ground coriander
2 tsp hot curry powder
1 large white onion, sliced
juice of 1 lime
a handful of chopped coriander
75g gram flour
rapeseed oil, for cooking
sea salt flakes
freshly ground black pepper
Preheat an air fryer to 180°C.
Blanch the frozen peas in boiling water for 1 minute, drain, tip into a large bowl and roughly crush with a potato masher.
Heat a dry frying pan over a low heat and toast the fennel and cumin seeds until they release their aromas. Pour the seeds into the bowl of crushed peas along with the ground coriander, curry powder, some salt and pepper and mix well. Add the chopped coriander, the sliced onion and lime juice and mix well. Then add the gram flour and cornflour and stir to coat the peas. Slowly add a little cold water to form a thick batter and then check the seasoning.
Brush the air fryer basket with a little rapeseed oil and place tablespoonfuls of the batter in the basket leaving a little room round each bhaji. Cook for 12-15 minutes, brushing with a little more oil and turning them over half-way through the cooking time.
Serve hot or at room temperature with some mango chutney and raita.
TIP: If you prefer a “hotter” bhaji, you can add some fresh chopped green chillies to the batter.
The 1st of November marks World Vegan Day, an occasion which celebrates all things plant-based and encourages the nation to learn more about the benefits of a vegan diet.Read more