240gmtomatoesdiced, drain - use liquid as bhadis can be dry
Preheat the oven to 180 degrees C/350 degrees F/gas Mark 4.
Heat the oil in a small pan and 'sweat' the onion and garlic with the paprika, cayenne pepper and turmeric for around 5 minutes (to soften the onion and garlic). Add 1 tablespoon of water at a time to assist softening. Soften for 10-15 minutes until all moisture has evaporated.
Add the spinach to the pan and stir to 'wilt' for a further minute or so.
Place all the ingredients (EXCEPT for the eggs) into a food processor and blend until fairly smooth and combined.
Add 2 tablespoons of coconut flour and half cup of oats.
Beat the eggs together.
Mix in the beaten egg and slowly add to the mixture, so that the consistency is firm enough to make balls/patties. Do not add too much egg or liquid.
Shape into 40 patties and place on the baking tray.
Brush each patty with coconut oil before placing in oven.
Cook the Bhajis for about 20-30 minutes or until firm to the touch and dry inside.
For Tomato salsa:
Drain the can of diced tomatoes, reserving the tomato juice for later use.
Chop the Jalapeno chilies. (Add as many or as little as you like. Continuously taste to test).
Combine all ingredients in saucepan adding the left over tomato juice as you want the salsa a little less chunky with enough liquid to cut through the 'dryness' of the bhadjis.
Add 1 teaspoon of cumin powder and stir in a little chopped coriander.
Bring the mixture to a boil for 1 to 3 minutes, maintaining chunky texture.