These tasty butternut squash bhajis are a revolution if you are looking for something a bit different. It’s also good for the bank too, as they are so cheap to make!
Channeling Miguel Barclay, this recipe is directly from his book and is really worth a go (I made a few tweaks..for example, I also used fresh mint for the batter mix).
Ingredients (for one portion, scale up according to place settings):
1/4 butternut squash, peeled and spiralled or grated
2tbsp plain flour
2tsp curry powder
Pinch of dried mint
Salt and pepper
First off, beat the egg, flour and curry powder together and season.
Add the butternut squash and mix well.
Add a generous glug of olive oil in a frying pan and place on a moderate heat.
Use a large spoon to dollop out the mixture into the pan. It will start sizzling!
Shallow fry for roughly 4 minutes on each side, until golden. Remove from the heat and drain on kitchen paper.
Now time to make the dip! Mix the yogurt and mint. Done!! Plate up and enjoy!!!