Ingredients
- 280g Naked Tofoo
- 250ml natural yogurt
- Lemon wedges
- 1 large onion, peeled and thinly sliced
- 2 tbsp mint jelly
- 1 tsp cumin seeds
- 10cm piece cucumber finely diced
- 1 tsp ground coriander
- 1½ tbsp fresh mint leaves, chopped
- 1 large green chilli, deseeded and finely chopped
- 1 egg, beaten
- 100g gram flour
- Oil for frying
Get started
- Place the Tofoo, onion, cumin seeds, coriander and chilli in a food processor and blitz, add the egg and flour and blitz again to bring mixture together.
- Heat oil to 190°C, drop spoonfuls of the mixture into the hot oil and cook for 1 to 2 minutes until golden and crispy. Drain onto absorbent kitchen paper.
- Mix together the yogurt, mint jelly cucumber and mint leaves and serve with the bhajis for dipping.
