Argentinian cheese and onion empanadas
These golden empanadas have a British twist with an aged cheddar cheese and slow-cooked onion filling. This recipe comes from Soho restaurant, Sucre
Air-fryer onion bhajis
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8
Skip to ingredients
- 3 small brown onionsthinly sliced
- 1 green chillifinely chopped
- 3 garlic clovesfinely chopped
- 1 thumb-sized piece of gingerpeeled and finely chopped
- ¼ tsp ground turmeric
- ½ tsp ground coriander
- 1 tsp cumin seeds
- ½ tsp garam masala
- 10g corianderroughly chopped plus extra to serve
- 50g gram flour
- ½ tsp baking powder
- mango chutneyto serve (optional)
Nutrition: per serving
- kcal39
- fat0.5g
- saturates0.1g
- carbs5.6g
- sugars1.6g
- fibre1.7g
- protein2g
- salt0.1g
Method
step 1
Put the onions in a large bowl and season well with salt. Scrunch well with your hands, then cover and set aside for 30 mins. After this time, the onions should have released some water. Squeeze out as much water as you can, and drain off.
step 2
Add the rest of the ingredients to the onions and mix well, then add 40-50ml water, or enough to create a thick batter.
step 3
Heat the air-fryer to 190C and line the basket with a square of baking paper. Using two dessertspoons, scoop four mounds of batter into the air-fryer, then close the lid and cook for 12-15 mins, flipping halfway through, until the bhajis are cooked through and crisp. Repeat with the remaining batter. Serve with mango chutney, if you like. Keeps chilled for up to a day and can be reheated, but best eaten fresh.
