Sweet Potato Bhajis

Serves: to make 20-25 bhajis

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

FOR THE DRESSING

1 tablespoon - curry paste

2 fl oz - malt vinegar

5 fl oz - groundnut oil

5 fl oz - vegetable oil

- salt and pepper

FOR THE BHAJIS

8 oz - plain flour (all purpose flour)

2 tablespoons - duck (or goose) fat

2 - onions

2 medium - sweet potatoes

1 - red chili pepper

1 tablespoon - fresh corainder

- vegetable oil for deep frying

TO SERVE

handful - watercress

- Greek style yoghurt

First of all, make the dressing... mix the curry paste and one tablespoon of hot water together in a bowl until it becomes a smooth paste. Whisk in the malt vinegar, then slowly whisk in both oils. Season, to taste, with salt and freshly ground black pepper.
Now make the bhajis... finely slice the onions, peel and grate (shred) the sweet potato, finely chop the red chili and chop the coriander. Place the flour into a large bowl and, stirring all the time, gradually mix in enough water to make a smooth batter (you'll need about 3½ fl oz - 100ml of water).
Melt the duck (or goose) fat in a frying pan and gently fry the sliced onions for 5-10 minutes, until golden-brown. Stir the cooked onions, grated sweet potato, chopped chili and coriander into the batter.
Heat at least 2" (5cm) of vegetable oil into a heavy-bottomed pan (or deep fat fryer if you have one). Shape the bhaji mixture into small balls about 1" - 1¼" (2.5cm - 3cm) across and deep-fry for 3-4 minutes, or until crisp and golden-brown. Remove with a slotted spoon and drain on absorbent kitchen paper.
To serve, arrange some watercress on serving plates and place the bhajis on top or alongside. Drizzle over the curry dressing and top with a spoonful of really fresh yoghurt.