Veggie Bhajis with Yoghurt Dip

INGREDIENTS

• 1 sweet potato grated
• 1 carrot grated
• 1 courgette grated
• 3 spring onions finely chopped
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 handful fresh parsley finely chopped
• 1 cup plain flour
• 125ml water
• 4 tbsp olive oil

For the yoghurt sauce:

• 125ml (1/2 cup) Greek yogurt
• Juice 1/2 lime
• Black pepper to season
• 1 tsp mild curry powder (or use paprika as an option)
• Sprinkle fresh parsley to serve

METHOD

1. Preheat oven to 180ºC/350ºF.
2. Add the grated vegetables and spring onions to a large bowl along with the paprika, coriander and parsley and stir well. Pour over the water and olive oil and stir again until its sticky and fully combined. Divide the mixture into small portions onto a baking sheet lined with parchment paper. Then bake for 20 minutes until the top is golden.
3. Remove from the oven, then flip each bhaji over, and bake for a further 10 minutes. This helps them to hold together.
4. Meanwhile, add all of the ingredients for the yogurt sauce into a bowl and stir well.
5. Serve the bhajis with the yogurt sauce and an extra sprinkle of fresh parsley.