Did you know my most pinned recipe is my Healthy Hash Browns? And every other day, a lovely reader tags me on Instagram while they’re piled next to their morning sausage, egg and bacon English breakfast. And every time, it puts a smile on my face.
It’s been encouraging, so thank you. And encouraging to the point, it’s left me wanting to make these onion bhajis too.
I love an Indian meal, but don’t fully appreciate it unless I have the extras on the side. You know, the typical weekend treat with naughty naan breads, the poppadoms, sauces and the free side salad. But these are a tasty offering to bulk up a homemade curry. And as for the sauce, don’t panic; just mix together some mint sauce and fat free creme fraiche.
Don’t worry if you don’t have a large muffin tray like I used. I only seem to use it these days for things like these which make them perfectly round but a dollop of nests on a baking tray is fine.
Recipe – Makes 6
- Low calorie cooking oil spray
- 3 large onions, halved & finely sliced
- 1 tbsp curry powder
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- 1 egg
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- Preheat your oven on 200 degrees.
- Spray a large frying pan with oil spray and gently fry the onions until tender.
- Now add all of the spices and seasoning and continue to fry for 2 more, stirring well until everything is coated.
- In a large mixing bowl, crack in the egg and lightly whisk.
- Stir in the cooked onions and give it a good mix.
- Spray a large muffin tin or baking tray with frylight.
- Now spoon the mixture evenly in to each muffin hole or spoon out 6 dollops on a baking tray.
- Bake in the oven for 20 minutes and stack up on a plate.
Can’t make it right now? Don’t worry, I’ve created this thumbnail to pin on Pinterest (that way you can save it for later).
Tastefully Vikkie x