Onion bhajis

PREP TIME: 5 MINS COOKING TIME: 20-30 MINS CALS PER SERVING: 59

VEGETARIAN GLUTEN FREE

AN Indian takeaway-night classic! Here we’ve used some traditional spices and a clever trick to bake the bhajis in the familiar shape (avoiding calorific binding ingredients).

MAKES 12

Low-calorie cooking spray 3 red onions, cut into thin half moons 1 sweet potato, peeled, and grated 2 medium eggs, beaten 1 tsp ground cumin 1 tsp ground coriander 1 tsp garam masala Sea salt and ground black pepper PREHEAT the oven to 200c/fan 180c/ gas 6 and spray a 12-hole muffin tray with a decent amount of low-calorie cooking spray. Put the onions and sweet potato in a bowl, and add the beaten eggs, spices and salt and pepper. Mix well until everything is thoroughly combined. Divide the mixture equally among the 12 greased moulds in the muffin tray. Press the mixture down firmly and spray the top with more cooking spray. If you’re making freeform bhajis, roll the mixture into 12 rough balls with your hands. Space them out on a lined baking tray so they are not touching, then spray again with low-calorie cooking spray. Bake the bhajis in the oven for 20-30 minutes, depending on size. About halfway through, turn them over using a spatula and spray again with low-calorie cooking spray. If you want them to be crisp, grill for a few minutes once cooked.