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Spiced Coconut & Leek Bhajis
These little crispy fritters are full of character and can be eaten as a snack, dished up with noodles and a coconutty broth for a more substantial meal or stuffed in a flatbread with salad, coconut yogurt and pickled chillies. You can either have them spherical and deep fry them or shallow fry more like little fritters.
Ingredients
- 3 eggs
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- A pinch of chilli powder
- 4 tbsp coconut flour
- 1 lime or lemon
- 2 leeks
- Sea salt and freshly ground pepper
- Oil for frying
Method
1. Whisk the eggs and spices. Fold in the flour until you have a smooth batter. Finely grate in the zest of the lime or lemon and season with a good pinch of salt and pepper. Mix well.
2. Bring some water to the boil. Thinly slice your leeks. Set the sliced leeks in a sieve. Pour the water over, to just soften and lightly cook the leeks. Shake dry. Fold through the batter.
3. If deep-frying, heat a saucepan with a 10-12cm deep puddle of sunflower or rapeseed oil. If you’re shallow frying, set a large frying pan over high heat and add enough oil to create a 1cm deep pool.
4. Scoop the batter-coated leeks up by the tablespoon and shape into little balls. Deep fry or flatten if shallow frying and cook till golden all over. Finish with a little dusting of salt and a squeeze of lime or lemon juice.
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