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Salumi 'nduja bhajis

Salumi 'nduja bhajis

Salumi 'nduja bhajis

PT30M

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1
Place a small saucepan over a medium heat. Add the sunflower oil and gently fry off the garlic, ginger and chilli for 2-3 minutes. Remove from the heat
  • 20ml of sunflower oil
  • 2 garlic cloves
  • 1/4 red chilli
  • 1/2 green chilli
  • 15g of ginger
2
Bring a small pan of water up to the boil. Blanch the sliced onion for 3 minutes in boiling water, drain and allow to cool
  • 1 large onion
3
Add the eggs, milk, flour and semolina for the batter into a large bowl and whisk to combine
  • 2 eggs
  • 150g of plain flour
  • 100ml of milk
  • 50g of semolina
4
Add the chopped coriander, poppy seeds, fennel seeds, sesame seeds, Tabasco, salt and sugar
  • 2 2/3 handfuls of fresh coriander
  • 4 tsp poppy seeds
  • 4 tsp fennel seeds
  • 2 dashes of Tabasco
  • 6 tsp salt
  • 8 tsp caster sugar
  • 1 1/2 tsp sesame seeds
5
Finely chop the 'nduja and add to the batter along with the chilli, ginger, garlic mix and diced chicken
  • 150g of 'nduja
  • 130g of chicken
6
Squeeze the excess water from the sliced onions and add to the mix. Use your hands to mix all the ingredients together
7
Preheat the deep-fryer to 160°C
  • vegetable oil, for frying
8
Shape the mix into small bhajis - weighing around 20g each. Place onto a tray and then carefully lower them into the fryer, around 8-10 at a time, for 2-3 minutes
9
Remove from the fryer and drain the bhajis on absorbent kitchen towel to remove excess oil. Serve hot

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