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@easywean
B U T T E R N U T B H A J I S W I T H
C U C U M B E R A N D M I N T D I P
Preperation Cooking time Ready in
5MINS 30MINS 35MINS
I N G R E D I E N T S D I R E C T I O N S
1. Add all of your ingredients apart from the oil into a
1/2 butternut squash - grated mixing bowl, and combine well with your hands. You should
4 tablespoons of flour get a sticky consistency but still holding together.
1 egg
1 teaspoon of turmeric 2. Heat the oil in a frying pan on a medium/low heat, and
1/2 teaspoon cumin blob a ball of the mixture into the pan. I used about a
1/2 teaspoon ground coriander tablespoons worth of mixture for each bhaji.
1/2 teaspoon ground ginger 3. Cook for around 2 mins, or until it starts to colour and
Pinch of paprika then turn over. Keep turning frequently so it cooks evenly
Oil for cooking - I used coconut oil on all sides (this also helps to keep its ball shape)
For the Dip 4. Mix the cucumber and mint into the Greek yoghurt and
Couple of spoonfuls of Greek yoghurt serve
Couple of mint leaves - finely chopped 5. Once the bhajis are cooked, remove from the pan to cool
A thumb piece of cucumber, skin and then ENJOY!!!
removed and finely chopped
F O O D I E S F O L L O W F O O D I E S | 1 0
