Carrot bhajis created from limp ugly carrots

Take 300 (or so) grams of carrots you might consider throwing away:

Grate (you're looking for about 300g grated) and add

1 chopped or thinly sliced onion, 1/4 to 1/2 teaspoon of salt, 1 small egg, 1 rounded tablespoon flour (I used rice - gluten free - flour) and then 2 tablespoons of a curry paste.

Now you can use shop bought paste at a chilli-heat level of your choice, or similarly mix curry powder with a litle oil to make a paste or make your own as do I.

My curry paste is made up of 3 tbsp coriander seeds + 2 tbsp cumin seeds + 1 tbsp mustard seeds + 1 tsp fennel seeds +1 tsp peppercorns (fried in a dry pan for a couple of minutes and then ground into a powder before adding) 1 tsp ground turmeric +1 tsp ground cinnamon + 1 tsp paprika + 1 tsp ground chilli + 1 tsp ground ginger + 1 tsp garlic powder

In a screw top jar I shake the spices up with 2 tbsp of any vinegar and 2 tbsp of any oil. Store in the fridge for months.

Once you've stirred the grated carrots together with the other ingredients you then form into bhaji patties of a size you like and shallow fry. Serve hot or cold with a wedge of lemon.

This recipe works just as well with parsnips, cauliflower, potatoes, etc.

Check out Music Mick in Taste Corner giving his verdict below.