Turkey bhajis

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Cooked, sliced turkey adds a neat twist to this turkey bhaji recipe from Marcello Tully, and would of course make a fantastic Christmas leftover dish. These fritters would also be great as a starter or as a tasty party snack, if you double the recipe. Serve with sweet tamarind sauce or minted yoghurt.

First published in 2015

Ingredients

Metric

Imperial

Bhajis

Batter

  • 2 eggs
  • 150g of plain flour
  • 100ml of whole milk
  • 50g of semolina

Equipment

  • Deep fat fryer

Method

1
Place a small saucepan over a medium-low heat, heat the oil and gently fry the, ginger and chilli for approximately 2-3 minutes
2
Whisk the batter ingredients together in a large bowl until smooth. Add the remaining bhaji ingredients to the batter and use your hands to mix well
3
Divide the mix into 20g portions and shape into round bhajis. Carefully place the bhajis, 8-10 at a time, into a deep-fat fryer set to 160°C, and fry until dark golden brown
4
Remove the bhajis from the oil and drain on absorbent kitchen towel. Serve immediately
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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