Vegetarian mains
Bhaji burger
Enjoy the contrast of the soft brioche buns and the crispy bits on the edges of the bhaji. Paired with a fresh-tasting Indian-style salad, with mint and spring onions, it’s a different take on a favourite dish.
Cook's notes
If you don't have a kohlrabi to hand you can use turnips instead.
Ingredients
- 60g spring onions, finely sliced
- 1 chilli, deseeded and finely chopped
- 10-15g mint
- 1 large or 2 small carrots, peeled and cut into thin matchsticks
- 1 kohlrabi (or 2-3 turnips), peeled and cut into thin matchsticks
- 1 bhaji burger spice mix (1 tbsp curry powder, 1 tsp garam masala, 1 tsp mustard seeds)
- 100g chickpea flour
- 2 burger buns
- 50g mayonnaise
- 60g mango chutney
- lettuce leaves
Method
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Step 1
Preheat your oven to 150°C/Gas 2.
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Step 2
In a large bowl, mix the carrot, kohlrabi, onions, bhaji burger spice mix, chickpea flour and chilli (to your taste - you can always add more at the end). Season. Add 5-6 tbsp of water. Mix to a thick, sticky batter with your hands. ⠀⠀⠀⠀⠀⠀
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Step 3
Halve the buns. Lay some kitchen paper on a large plate or tray.
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Step 4
Heat a good layer of oil in a large frying pan. Use your hands to divide and shape the batter mixture into 4. Add them to the pan, flattening them down slightly (cook in batches if needs be). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 5
Fry for approx. 3 mins on each side, until golden and crispy, then turn down the heat and fry for a further 2 mins on each side. Transfer to the oven and bake for 8 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 6
Wipe the frying pan. Put the buns in the pan, cut-side down.
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Step 7
Let them fry for a few secs, until lightly coloured.
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Step 8
Spread both sides of the buns with mayonnaise, then layer up the bun bases with a few lettuce leaves, the bhaji fritters and top with mango chutney. Sprinkle on more chilli if you like. Pop on the bun tops and serve with a salad or side of choice - we went with a fresh Indian salad with shredded mint, cucumber and tomato.