Crisp on the outside and packed with wild flavours within, Bex’s Wild Bhajis combine nettle, wild garlic, jack-by-the-hedge and water mint to create a delicious seasonal twist on a classic favourite. Easy to make and perfect for sharing, they’re a wonderful way to bring some of the UK’s most abundant wild plants into your kitchen and onto your plate. 🌿✨

Ingredients

1x Large handful of wild greens. I used : nettle tops, wild garlic, Jack by the hedge and water mint

1 1/2 cups gram flour

1 tsp ground toasted hogweed seeds

1 tsp ground toasted cow parsley seeds 

1/2 tsp salt (I use Blackthorn sea salt)

Water as required

Oil

Method –  

• Chop rinsed wild greens and add to bowl

Mix in toasted wild spices and salt

• Add flour and stir till leaves look coated

• Add water a bit at a time, until it creates a paste that is easy to spoon up

• Heat oil in pan for deep frying (I save it after it’s cooled for another time)

• Put 1tbsp mix in for each bhaji. Dependant on pan size you should be able to cook 5 at a time.

• Remove once lightly golden and place on kitchen roll or tea towel

• Once all are done pop in a second time to make golden brown

• Place back on kitchen roll to soak up excess oil

• Best eaten when warm with a wild raita