Recipe: Chicken and onion bhajis

By Jewish Princess, December 17, 2009

Frying is not one of a Princess’s favourite pastimes. Just looking at vegetable oil makes my hair feel a little greasy and my face begin to shine.

For many Princesses, the ‘F’ word is forbidden, especially when one’s kitchen can take a splattering.

However, fried food at Chanucah is a must. For the rest of the year, I try not to delve into doughnuts, and leave latkes well alone, but if tradition calls for me to bite into sugary confections, savouring the jam as it oozes into my mouth, or dip hot latkes, with the excuse of cooling them with rich apple sauce and sour cream, who am I to resist? Well, I have never been good in the resistance department, except in the gym of course.

If you don’t want to mess up your kitchen you can always Princess Purchase these delicacies, but nothing beats the taste of home made, freshly fried food.

So this week, what does the Jewish Princess give to you? Something that by now falls within the gastro traditions of this multi-cultural island and also provides a tasty diversion from the Chanucah culinary canon: my wonderful chicken and onion bhajis.

Makes approximately 40

● 250g minced chicken
● 1 red onion diced
● 130g quinoa flour (gluten free and available from the health store)
● 2 tablespoons olive oil
● 1 tablespoon lemon juice
● 1 teaspoon cumin
● ½ teaspoon salt
● 1 teaspoon ground coriander
● 1 teaspoon Dhana Jeera (you can buy this mixed spice at the local Indian store)
● 1 large egg, beaten
● 1 tablespoon water
● Vegetable oil for frying

● In a large bowl, mix all the ingredients except for the vegetable oil.
● Take a teaspoon of mixture and mould with your hands into a small ball and place in hot vegetable oil.
● Repeat with the rest of the mixture.
● Fry the bhajis until a medium brown colour.
● Remove from hot oil with a slotted spoon and leave to dry on kitchen paper.
● JP’s Notes: These brilliant bites are great for entertaining; serve with mango chutney for delicious dipping.

The Jewish Princess writes with the help of Georgie Tarn and Tracey Fine.

Last updated: 5:12pm, January 6 2010