2 tbsp vegetable oil
1 small onion, peeled and chopped
1 garlic clove, peeled and finely chopped
3 tsp mild curry powder
½ tsp cumin seeds
A pinch red chilli flakes, optional
250g potatoes, coarsely grated and any excess liquid squeezed out
3 large Fairburn’s eggs, beaten
1tbsp double cream
50g frozen peas
Small pack coriander, roughly chopped
Sea salt and black pepper
Mango chutney and natural yogurt to serve (optional)
1. Preheat oven to 200C/180C fan/Gas 6.
2. Grease 2 mini muffin tins with melted butter and set aside.
3. Heat the oil in an ovenproof frying pan and fry the onion for about 3 minutes over a medium heat until soft. Add the garlic, curry powder, cumin seeds and chilli flakes and cook for 1-2 minutes. Next, add the grated potatoes and cook for 3 minutes, stirring occasionally. You want the potatoes to soften; remove from the heat and add the peas crushing them slightly with the back of the spoon then add half the chopped coriander.
4. Beat the eggs and season with sea salt and black pepper. Spoon some of the potato mixture in to the mini muffin tins; pour over some of the egg mixture.
5. Place the bhajis in the oven and cook for about 5 minutes or until the egg mixture is set. Remove from the oven and allow to cool slightly, remove them from the tin – when cool top with a little yoghurt and mango chutney and a coriander leaf.
Recipe courtesy of Rachel Green for Fairburn's Eggs