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  1. For the Bhaji

    • Peel and julienne the sweet potato and onion.
    • Combine the vegetables with flour, turmeric, cumin, KNORR Concentrated Liquid Stock, baking powder and just enough water to bind them together.
    • Form into small disks and deep fry at 180 degree Celsius until golden brown. Drain.
  2. For the dip

    • Combine COLMAN'S Wholegrain Mustard, KNORR Patak's Korma Sauce, KNORR Patak's Sweet Mango Chutney and yogurt.
  3. To Serve

    • Serve with the bhaji and lime wedges.

    Tip - Check out other exciting finger food and salads & sides recipes for Casual Dining to enhance your menu.