Courgette and red onion bhajis will bring a true taste of India to your party, plus they can be made ahead and reheated so you can relax and enjoy yourself
- 1tbsp olive oil
- 2 red onions, sliced
- 1 garlic clove, crushed
- 2 courgettes, about 400g, grated and excess juice squeezed out
- 5-6tbsp plain flour
- 1 free-range egg
- 1tbsp garam masala
- 2tbsp mango chutney
- 200ml vegetable oil
Heat the olive oil in a large frying pan and cook the onions for 5 mins until soft.
In a large bowl mix the onion, courgette, garlic, flour, egg, spice and mango chutney to create a thick paste.
Heat the vegetable oil until very hot in a large saucepan. Use a tablespoon to drop spoonfuls of the mixture into the hot oil. Cook for 1-2 mins on each side until golden. To reheat if making ahead, put in a very hot oven for 5-6 mins.
Serve the bhajis with any leftover mango chutney, or a cool yogurt dip.