Tag Archives: kellie’s food to glow

Sweet potato onion bhaji breads..

 Following on from making Kellie’s onion bhaji potato scones, my next experiment was a sweet potato version..what’s better than caremalised red onions and mashed sweet potato? Such a perfect marriage of flavours. These worked really well, and just as nice the next day warmed through 😉 

Sweet potato spiced onion cakes

Ingredients 

1 very large sweet potato, roasted and cooled 

4 red onions, peeled and chopped

2-3 tbsp coconut oil 

1/2 tsp ground turmeric

1 tsp ground roasted cumin

1/2 tsp ground roasted caraway 

1 tsp ground ginger

2 tsp garlic powder

2 tbsp onion powder 

2 tsp amchoor powder

Flour of your choice, as much as needed, I used Kamut/Khorason flour

Method 

Heat the coconut oil in a large saucepan over a medium heat 

Add the onions and cook until they start to soften 

Add the spices and continue to cook for 30-45 minutes over a low heat until they get really soft and caremalised 

Preheat the oven to 200C (180C fan) 

Remove the skin from the sweet potato and mix the cooked flesh with the onion mixture 

Mix enough flour into the sweet potato mixture until it creates a dough

Take small handfuls of the dough and form it into balls

Line a large baking tray with parchment paper or spray oil over the surface

Press each ball into a flat round onto the tray

Bake for 10 minutes then turn them over and bake for another 5 minutes 

Serve!

  
I enjoyed them with my fava bean dip with my pastesensation – this time made in a blender so that the ingredients were chopped finer than previously and made with my own oven roasted tomatoes and a tablespoon of tomato purée, instead of all tomato purée as previously, plus extra tahini..Hence the spoon!! 

  
  A whole great huge amount of flavour!! 

Enjoy your Sunday xx 

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It all started with Kellie’s onion bhaji potato scones..

 It’s not news that I love Kellie’s blog and her recipes, she always inspires and excites me with her food 🙂

Recently she posted these fabulous ‘onion bhaji potato scones‘, an amalgamation of cuisines and flavours brought together to create a tasty flatbread. I made them the same week that she posted them and served them with an Indian feast that I had made for myself and my boys and they were a great success. I produced 14 mini breads and there was only 3 left at the end of the meal! 

I finished them off the next day with some roasted root vegetables and fresh tahini sauce (above & below). 

  The recipe triggered some other ideas in me…an element of the recipe is to make a spiced onion mixture and I liked it so much that I increased the quantities and cooked my version of the onion mixture with coconut oil. I like the idea of red onion chutney but I can’t stomach all of the sugar, so this was my version in a way..

Ingredients

4 red onions, peeled and chopped

2-3 tbsp coconut oil 

1/2 tsp ground turmeric

1 tsp ground roasted cumin

1/2 tsp ground roasted caraway 

1 tsp ground ginger

2 tsp garlic powder

2 tbsp onion powder 

2 tsp amchoor powder

Method

I started by heating the coconut oil in a pan over a medium heat and added the onions to start softening them

I then added all of the spices and cooked the mixture over a low heat for 30-45 minutes so that it caramelised…

It was so good!!! I used it in various ways one of which was to create a quick pizza: 

I spread the mixture over a plain flatbread (I used ‘khobez’, Arabic bread) and topped with crumbled goats cheese and baked until the cheese softened..
  
How good does that look?? I can tell you that it was good!

In my next post I’ll share what else I did with the onion mixture…