Jersey Royal Potato and Onion Bhajis with Mango Chutney

Wash and thinly slice the Jersey Royal potatoes into matchstick-sized pieces. Thinly slice the onions.

Melt Jersey butter in a pan over medium heat. Gently fry the sliced onions until softened and slightly caramelized. This will enhance their flavour and sweetness.

In a large bowl, combine the sliced potatoes, softened onions, gram flour, rice flour, chopped coriander, green chilli, grated ginger, minced garlic, turmeric powder, chilli powder, cumin seeds, baking powder, and salt.

Gradually add the Jersey milk, mixing well, until you have a thick batter that coats the potatoes and onions. The batter should be thick enough to hold its shape when dropped from a spoon.

Heat the vegetable oil in a deep frying pan or pot over medium-high heat (around 180°C or 350°F).

Carefully drop spoonfuls of the potato and onion mixture into the hot oil, being careful not to overcrowd the pan. Fry in batches.

Fry for 3-4 minutes on each side, or until golden brown and crispy.

Remove the bhajis from the oil with a slotted spoon and place them on paper towels to drain excess oil.

Serve immediately with sweet mango chutney. Garnish with extra fresh coriander if desired.