Carrot and Onion Bhajis with Carrot Top Chutney

Method

1. Preheat oven to 180 degrees.
2. Other than the stock and the oil, place all of the ingredients into a large bowl.  Mix well from the bottom of the bowl.  Gradually add the stock.  You want your mixture to have a paste consistency.  Not too runny.
3. Pour enough oil into a large nonstick frying pan, when hot, add spoonfuls of your mixture. Don’t crowd the pan. Pat down gently so they’re semi-flat.  Fry on both sides until golden.
4. When cooked, place on a lined baking tray, keep warm until you’ve finished the batch.
5. CHUTNEY: whisk all the ingredients together until the sugar or honey has dissolved, taste and season.

SERVE : As a side to a curry.  As burger bun replacements or make them a little smaller and as a snack.