Baked Sweet Potato Onion Bhaji Kebabs


A couple of weeks ago a friend shared a Slimming World recipe for sweet potato onion bhajis with me. Baked rather than fried, I thought they were worth having a bash at and I’m so glad I did! Delicious moist, and not dripping in grease, these bhajis will certainly have you coming back for seconds.

I’ve been craving Persian style kebabs; the long, spiced minced meat ones on sticks, but wondered whether the bhajis would make a good vegetarian alternative. They did. Here’s the recipe (I changed it slightly from the original and obviously don’t use the oil if you’re following the Slimming World plan)

Slice 3 large onions and fry until soft with 4 minced cloves of garlic. Once softened add in 1 tablespoon turmeric, 1 tablespoon curry powder (I used hot madras) and a 1/4 to 1/2 teaspoon chilli flakes. Keep on the heat for another couple of minutes to allow the spices to release their flavour.

Turn off the heat and allow the mixture to cool to room temperature. Whilst it is cooling, peel and grate 2 sweet potatoes. Add them into the onion mixture, and once cooled mix in two beaten eggs, a generous pinch of salt and a grind of black pepper.

Line a baking tray with greaseproof paper, take a large handful of the bhaji mixture and shape into a rough sausage shape on the tray. The mixture will be fairly wet, but don’t worry, just form it as best you can on the sheet. This mixture made 6 decent size kebabs. Bake at 170 fan for 30 minutes until golden and crunchy around the edges.

I served these on chapattis spread with a dollop of mango chutney, shredded iceberg lettuce, cucumber batons, finely diced red onion and chilli, a generous sprinkle of chopped coriander and a cooling drizzle of minty raita. Delicious!