Onion Bhaji with Coconut Pilav and Robbon Salad

Steps

1. oven to 180°C. Line an oven tray with baking paper
2. Heat oil and butter in a medium pot on medium heat. Cook onion, salt and coconut mix for 3-4 minutes, until onion is soft. Add rice and stir to coat for 1 minute.
3. Add water and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
4. While rice cooks, prepare the rest of the meal. For onion bhaji, whisk eggs and salt in a medium bowl. Cut onion in half then thinly slice and add to bowl with onion bhaji mix. Mix well to combine, until batter is smooth.
5. Heat a drizzle of oil in a large fry-pan on low-medium heat. Place heaped tablespoons of bhaji mixture into pan and gently flatten to 0.5cm-thick fritters. Cook, in batches, for about 2 minutes each side, until golden. Transfer to prepared tray and bake for 5 minutes, until cooked through.
6. Prepare the salad. Use a vegetable peeler to peel long, thin strips of cucumber and carrot, stopping when you reach the core. Cut radishes in half then thinly slice. Add to a medium bowl with cashew nuts, coriander, a drizzle of olive oil and lemon juice. Season with salt and pepper and toss to combine.
7. Remove cinnamon, star anise and cardamom from rice before eating. Spoon ¾ cup coconut pilav onto each plate. Divide onion bhaji between plates and top with ribbon salad, a dollop of yoghurt and a spoonful of mango chutney. Garnish with reserved coriander.