250g brown onion, thinly sliced
250g sweet potato, roughly grated
25g finely grated ginger
3 cloves garlic, crushed
125g rice flour
250g chickpea flour
1 sprig fresh curry leaves (leaves picked, stalk discarded)
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp fennel seeds
½ tsp cumin seeds
1 tsp turmeric
Sea salt, to season
370ml light olive oil, to fry
Combine all ingredients (except oil) in a large bowl, mix well. Season with salt.
Divide mixture into 18 equal sized portions and flatten each portion firmly between two hands to press the mixture together and form a patty (don’t worry if they are a bit crumbly, this is OK!).
Pour oil into a large, deep frypan and heat over high heat.
Fry the bhaji in batches of 3 at a time until golden and crispy. Drain on paper towel and serve immediately while hot and crispy.