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Jamie's veggie bhaji bites recipe

Jamie's veggie bhaji bites recipe

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Jamie says: "Fantastic for picnics and parties, and of course for serving alongside curries, these fragrant nibbles made with humble ingredients are incredibly simple to make, and are a guaranteed winner if you’re feeding a crowd. They’re easy to make gluten-free or vegan, too – simply swap in gram flour or vegan yogurt." See method

  • Serves 4 to 6
  • Takes 30 mins
  • 384 calories / serving
  • Healthy
  • Vegetarian


  • 2 red onions (200g)
  • 2 large carrots (200g)
  • 200g green beans
  • 200g sweetheart cabbage
  • 1 lemon
  • 2 heaped tbsp curry paste
  • 200g plain flour
  • vegetable oil, for frying
  • ½ a bunch of mint (15g)
  • 200g natural yogurt

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    4g 18%
  • Sugars

    18g 20%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 37.7g Protein 13.2g Fibre 10.2g


Jamie Oliver 155x255

  1. Peel the onions, and trim the carrots, beans and cabbage, then finely shred everything, either in a food processor, on a box grater or with a sharp knife. Finely grate the lemon zest and keep to one side.
  2. Place the vegetables in a large bowl, then add the curry paste, the juice of half of a lemon and a pinch of sea salt and black pepper. Scrunch everything together really well, then add the flour and mix again until you have a thick batter that holds together.
  3. Make 18 tablespoon-sized fritters with the vegetable mix, scrunching them into kofte shapes with wet hands.
  4. Pour 1cm of vegetable oil into a large heavy-bottomed frying pan and place on a medium heat. Once hot, fry the fritters for 5 to 8 mins, turning so that all sides are golden and crisp, then drain on kitchen paper – you may need to work in batches.
  5. Meanwhile, pick the large mint leaves into a pestle and mortar, keeping a few pretty little leaves for garnish, and bash to a paste. Muddle in the yogurt and a good squeeze of lemon juice, then season to taste.
  6. Serve the bhaji bites with the minty yogurt dip, sprinkle over the reserved lemon zest and mint leaves.

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