In a large bowl toss…
- About 2 cups of shredded white or green cabbage (shredded in a food processor, on a mandolin or sliced very thinly)
- One medium sized onion, (also sliced very thinly)
- Chopped kale leaves
- Torn coriander leaves
- A selection of spices: cumin seeds, curry powder, turmeric, salt, chilli powder etc. (whatever you have in the house and whatever you think might be tasty!)
- Chickpea flour and water.
Begin by adding about 3/4 cup chickpea flour and a generous splash of cold water. Mix everything together, adding flour and water until all of the veggies are well coated and fused together and you have a sticky thin cookie dough consistency. Season with salt.
Fill a saucepan with vegetable or “frying” oil and heat up until one piece of batter coated cabbage sizzles rapidly and floats to the surface.
Then add dollops of the mixture into the oil a few at a time so as to not crowd in the pan. They might sink to the bottom and stick a bit but if the oil is hot enough you should be able to very easily dislodge the bhaji and it’ll float to the surface.
Fry the bhajis for a few minutes until they begin to take on a golden colour. Remove on to some paper towel and repeat until all the batter is used. Taste one of the bhajis from the first batch, add salt to the batter if necessary, or season the whole batch, once cooked, with sea salt.
Serve with chutney, fresh lime and coriander leaves.