This is one of those dishes that came about after a few minutes of staring into the fridge thinking “huh, I don’t really have any food…”.
Faced with some veg, a tub of homemade hummus and not much else, I decided upon a veggie burger of sorts, and lo and behold, this delicious veggie burger (or even vegan if you sub the yoghurt) was born.
Incredibly easy too prepare, a recipe is almost redundant here, you can whip up this dish in 10 to 15 minutes.
- 2 small carrots, grated
- 1 medium onion, peeled, halved and finely sliced
- 4 tbsps hummus
- 4 tbsps China (chickpea) flour
- 1 tsp nigella seeds
- Vegetable oil
- Brioche buns (M&S do good ones, or you could serve in folded nan breads)
- Handful of mint leaves
- Mango Chutney
- Hot sauce or hot lime pickle
Put the carrots, onion and hummus in a mixing bowl with the nigella seeds and a pinch of salt and stir to combine. Add half of the flour and mix. Gradually add the remaining flour until you reach a semi-firm consistency. You don’t want it too dry, and you wont need to shape with your hands.
Heat 1cm of vegetable oil in a non-stick frying pan over a medium heat. Drop a small bit of your bhaji mix into the oil to check the temperature, if it sizzles immediately, it’s ready.
Drop heaped tablespoons of the bhaji mix into the oil, flattening with the back of the spoon. You don’t want the patties to be too thick, you’re looking for lacy, crunchy edges and a little bit of softness in the middle.
Fry on both sides until crunchy and golden and then remove and drain on a piece of kitchen paper.
While your patties are frying, slice your buns in half and toast under a grill or on a griddle pan.
Finely chop the mint and stir into the yoghurt with a pinch of salt.
And now you’re ready to build your burgers! Spread the bottom of your bun with chutney, layer lettuce, cucumber and tomatoes, and hen stack a couple of your bhaji patties. Top with the yoghurt, and any hot sauce or pickles and finally the top of your burger. Enjoy!
You could serve these with chips dusted in a spiced salt, or even just some popadoms for extra crunch, but I think they’re plenty filling enough just as they are.