Beetroot pitta stuffed with cauliflower bhajis

Beetroot pitta stuffed with cauliflower bhajis

https://www.coop.co.uk/recipes/beetroot-pitta-stuffed-with-cauliflower-bhajis

  • 1 of your 5 a day

These easy cauliflower bhajis are vegan - stuff into fluffy pitta with salad and pickled carrot for the ultimate veggie lunch

  • Feeds 8Feeds 8
  • Ready in 30 minutes

Each serving contains

  • Energy
    24%
    1984kj 473kcal
  • Fat
    Med 28%
    19.5g
  • Saturates
    Low 12%
    2.5g
  • Sugar
    Low 10%
    9.1g
  • Salt
    Med 15%
    0.91g

% of adult’s reference intake | Carbohydrates per serving : 60g

Ingredients

  • 300g vegan yogurt alternative
  • 2 tbsp coriander, leaves only, roughly chopped, plus extra to serve
  • Zest of 1 lemon
  • 2 large carrots, cut into very thin strips
  • 3 tbsp Co-op white wine vinegar
  • 1 tsp Fairtrade caster sugar
  • 1 medium cauliflower, trimmed, broken into small florets
  • 150g Co-op plain flour
  • ½ tsp baking powder
  • 1 tsp each turmeric, chilli powder and cumin
  • 1 onion, thinly sliced
  • Vegetable oil, for frying
  • 8 Co-op beetroot (or wholemeal) pittas, toasted
  • Salad leaves, to serve

Method

  1. Blend the yogurt alternative, coriander and zest, then set aside
  2. Combine the carrot, vinegar and sugar in a non-metallic bowl, then toss to coat. Set aside

For the bhajis:

  1. Parboil the cauliflower for 4 mins in a pan of boiling water, then remove with a slotted spoon and cool slightly
  2. Put the flour, baking powder and spices into a large bowl, season, then whisk in 125ml ice-cold water
  3. The batter needs to be thick, so you may need to adjust the amount of liquid you use slightly
  4. Stir in the cauliflower and onion until well coated
  5. Heat 10cm of oil in a large saucepan, until a small drop of batter changes colour and rises to the top
  6. Using an ice cream scoop, carefully drop scoopfuls of batter into the hot oil, in batches, and fry for 1-2 mins, turning once
  7. Remove with a slotted spoon and drain on kitchen paper
  8. Cut the pittas open and add a few salad leaves, along with 2-3 bhajis per pitta, then top with the pickled carrot and the yogurt mixture
  9. Serve sprinkled with extra coriander