In a bowl, mix together the parsnip, carrot, leek, flour and curry powder with a big pinch of salt. Add just under half a cup of water to form a batter.
Heat about 2cm of oil in a frying pan. Test to make sure that it’s hot enough by putting a tiny bit of the batter in, if it sizzles, you are good to go.
Spoon the batter into the oil – you should make somewhere between five and six – and gently flatten each bhaji. Cook for a few minutes either side, or until both sides are a gorgeous crispy golden brown.
Drain on kitchen paper before serving to ensure you don’t get a mouthful of grease.