Bhaji Burger Recipes

Steps:

• First, make the burgers. Tip all the ingredients into a bowl with a good pinch of salt and squeeze together with your fingers. Shape into three patties and chill in the fridge.
• For the raita, grate the cucumber and squeeze out as much liquid as you can. Put in a bowl with the yogurt, mint and some salt. Mix and chill.
• For the bhajis, tip the flour, spices and bicarb into a bowl with a pinch of salt. Slowly add 200ml cold water to make a thick batter (you might not need all of it), then mix in the onion.
• Heat the oil in a large frying pan. Add the batter in batches so you have three burger-sized bhajis. Sizzle for 3 mins until crispy on one side, then flip and cook on the other side until cooked through. Keep warm.
• Barbecue, griddle or pan-fry the burgers to your liking. Put lettuce and a burger on each bun and top with some raita, a bhaji and red onion. Serve the mango chutney on the side.

Steps:

• Pour the vegetable oil into the large saucepan so that it comes no more than two-thirds up the side of the pan | Heat the oil to 350°F, or until a wooden spoon dipped into the oil sizzles around the edges
• Meanwhile, peel and very finely slice the onions and put them into a big bowl | Peel the ginger by scraping off the skin with a spoon and finely chop | Rip the stem from the chili, cut it in half lengthwise, and remove the seeds if you prefer a milder flavor, then finely chop and add to the pan | Roughly chop the cilantro leaves | Add the ginger, chili, and cilantro to the bowl | Crush the coriander seeds and cumin seeds with a pestle and mortar or the end of a rolling pin and add them to the bowl | Add the chickpea flour, garam masala, water, and a generous pinch of salt and mix until everything is well combined and covered with a wet sticky batter
• Divide the mixture into 6 and use your hands to mold it into patties around 3 1/2 inches wide and no more than 1/3 inch thick | Use a metal spoon to carefully lower 2 of the patties into the hot oil and cook them for about 5 minutes, flipping them over halfway | Remove the patties when they are golden and crisp and transfer to the plate lined with paper towels to drain any excess oil | Repeat with the remaining patties
• While the bhajis are frying, split the burger buns open and spread the bottom halves with vegan mayonnaise | Thinly slice the cucumber and tomato | Halve and carefully pit the avocado by tapping the pit firmly with the heel of a knife so that it lodges in the pit, then twist and remove the pit | Run a spoon around the inside of the avocado skin to scoop out the flesh, then slice finely
• To serve the bhaji burgers, lay a few lettuce leaves on the bottom of the burger buns and place the burgers on top | Spread a little mango chutney on top of each, followed by slices of tomato, avocado, and cucumber | Break up the pappadum and sprinkle it over the top before closing the buns