Directions

1. Add the shallots to a bowl and squeeze them - we're trying to extract as much moisture as possible. Continue to do this for 2 minutes.

2. Add the remaining ingredients and mix into a thick batter. If it doesn't mix well by squeezing, add a few splashes of water to the mix. Only add a little at a time.

3. Heat your oil in a pan and test a small portion of the mix. If it browns almost instantly, the oil is too hot.

4. Create 12 equal portions of mix and mould them in your hands.

5. Using a spoon, lower each bhaji into the oil but don't overload the pan - you may only be able to cook 2 or 3 at a time, depending on the size of the pan.

6. Each bhaji will take no more than 3 or 4 minutes - turn them over part way through cooking to ensure they brown on all sides.

7. Place the cooked bhajis on kitchen paper to absorb any excess oil.