Apple and potato bhaji recipe

  • Serves 4
  • 10 mins
  • 217 calories / serving
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Heat the oil in a wok or large frying pan until hazy. Add the fenugreek seeds; then 10 seconds or so later, add the mustard seeds. When they stop crackling, add the cuminand crushed coriander seeds and stir for 1⁄2 minute. Add the green chillies and sauté for a further 1⁄2 minute, then add the spring onions and cook for a further 2 minutes.

Toss in the apples and potatoes and add the tomato, cooking for a further 2–3 minutes and tossing occasionally. As soon as the apples soften slightly check the seasoning and, if required, add a squeeze of lemon juice and a pinch of sugar and salt, to taste.

Sprinkle in the coriander, toss all the ingredients together and remove from the heat. Serve immediately.

  • Ingredients

  • 2tbsp vegetable oil
  • a pinch of fenugreek seeds (approximately 8-10 seeds)
  • ¼tsp mustard seeds
  • ½tsp cumin seeds
  • 1tsp coriander seeds, roasted and crushed
  • 2 green chillies, deseeded and chopped
  • 5 spring onions, finely sliced
  • 3 cooking apples, peeled, cored and cut into 2cm cubes
  • 2 potatoes, boiled, peeled and cut into 2cm cubes
  • 1 large tomato deseeded and diced
  • squeeze lemon juice
  • sugar, to taste
  • 1tbsp freshly chopped coriander
  • salt, to taste
  • Energy 910kj 217kcal 11%
  • Fat 6g 9%
  • Saturates 1g 4%
  • Sugars 18g 20%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 33.8g Protein 3.2g Fibre 5.7g


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