This week's recipe challenge set by The Gluten Freak is a 'modern twist on a Christmas classic'.
So ladies and gentleymen I bring you - sprout bhajis!
What better way to use up those leftover sprouts?
Not many people react positively when I mention my sprout bhajis, but I promise you, you will love them!
I cook my Christmas day sprouts with pancetta or lardons and onion. For the bhajis, slice up the leftover sprouts and place in a bowl with any spices you like - ginger, chilli and coriander are perfect and add a teaspoon of turmeric for colour and garam masala for taste.
Then add 200g of gram flour (chickpea flour, naturally gluten free) and 200ml of cold water. Add to that a teaspoon of cornflour, (I find that cornflour adds a lovely crunch to any batter) a pinch of bicarbonate of soda, season and mix together thoroughly.
Heat up a pan of veg or sunflower oil (2" in a wide pan or use a deep fat fryer or chip pan). Test the heat of oil by dropping in a small amount of the mixture.
Once you are happy with the heat of the oil, form balls by using two tablespoons and passing the mixture between the two spoons. Carefully drop into the oil and cook for a couple of minutes on each side until golden brown.
Place the cooked bhajis onto kitchen paper to remove the excess oil.
Serve with a dip such as cucumber of mint raita.