Bhajis are very tasty and can be made with onions on their own or plus any firm vegetable. They can be fried in oil or cooked in an air fryer at 180C with an optional spray of oil.

Ingredients (serves 4 as mains)

· 1 onion, finely sliced (or 5 spring onions or 1 small leek, finely sliced)

· approx. 200g raw or cooked cauliflower (florets, grated stalks, sliced leaves) and/or broccoli and kale, grated carrot/sweet potato

· 125g gram/chickpea flour (plain white flour also works)

· Spices: 2 tsp garam masala, ½ tsp turmeric, ½ tsp ground cumin

· 1–2 fresh chillies, seeds removed and sliced, or ½ tsp chilli flakes

· small handful coriander, chopped (optional)

· ½ tsp salt

· Approx. 3 tablespoons water

· Approx. 500ml oil for frying

Method

1. Combine the vegetables in a bowl, then add the gram flour, spices, chillies, coriander, if using, and salt.

2. Mix well, then gradually add just enough water to create a thick batter – just enough to hold the veg together.

3. Frying method: Heat about 1 inch of oil in a saucepan. The oil is ready when a teaspoon of the mixture dropped into the oil sizzles and browns in 1 minute. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add spoonfuls of the batter to the oil using two dessert spoons. Don’t put too many bhajis in at a time as this will reduce the temperature of the oil. Fry for 3–4 minutes, turning halfway through. Transfer to a plate lined with kitchen paper to absorb excess oil.

4. Air fryer method: turn on your air fryer to 180C. Spoon your bhaji mixture onto a tray. Spray bhajis with oil (optional). Cook for 3 – 4 minutes until golden. Turn over, spray again (optional) and cook for another 3 – 4 minutes until golden all over.

5. Serve the bhajis hot or warm with squeeze of lemon or lime juice, raita or mango chutney if you like.

Inspired by: bbc.co.uk/food/recipes/leftover_vegetable_16166