30 mins
Ingredients for Sweet Potato Bhajis
Currently displaying quantities in US Imperial Measurements
How to Cook Sweet Potato Bhajis
- 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.
GRAHAM'S HOT TIP:
To check for when oil is hot enough for deep-frying, you should heat it until a small cube of bread sizzles and turns golden-brown when dropped into it. (NEVER leave hot oil unattended.)
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