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Broccoli and Chickpea Bhajis with a Classic Mayo Chilli Lime Dip

Broccoli and Chickpea Bhajis with a Classic Mayo Chilli Lime Dip

Broccoli and Chickpea Bhajis with a Classic Mayo Chilli Lime Dip 

Recipe by: Jay Miller
Serves: 4
Preparation time: 15 minutes

300 g broccoli, cut into chunks
1 cup tinned chickpeas, strained and mashed with a fork
200 g cake flour
2 tsp baking powder
1 tsp turmeric
½ tsp ground cumin
1 chilli, thinly sliced (optional)
2 spring onions, finely sliced
handful of fresh coriander, roughly chopped
1 egg, lightly beaten
200 ml cold water
salt and freshly ground pepper
vegetable oil for deep-frying

For the chilli lime
1 cup Clover Classic Mayo, 1
1 avocado, mashed 
Juice and zest of 1 fresh lime
1 tbsp chilli flakes/chilli powder
Salt and pepper.

Place the broccoli in a saucepan with approximately one cup of water and allow to simmer gently until cooked through and soft. Remove the broccoli from the water and roughly chop and add to a mixing bowl along with the mashed chickpeas. Set aside. 
Place the flour, baking powder, turmeric, cumin, chilli, spring onions and coriander into a bowl and mix until just combined. Add the egg, broccoli and chickpeas to the flour mixture and mix until combined. Add just enough water to make a thick cake-like batter. Season with salt and freshly ground pepper. Pour the oil into a deep saucepan over a medium-high heat and bring up to frying temperature. Taking the batter spoonful by spoonful, deep-fry the batter in hot oil for a couple of minutes or until lightly golden brown and cooked through. Remove from the oil; drain on some absorbent paper and season with a little more salt. For the Clover Classic Mayo dip, mix together all of the ingredients until combined. Serve the bhajis with the creamy dip and enjoy.

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