Indian veggie burgers


Serves 6

400 gm  
piece of butternut pumpkin, peeled and cut into 1cm pieces
200 gm  
canned chickpeas, drained
1 tbsp  
ground cumin
1 tbsp  
ground coriander
60 ml   
vegetable oil
1 tbsp  
brown mustard seeds
2 tbsp  
finely chopped coriander leaves
300 gm  
plain flour
whole meal burger buns, halved
carrots, peeled and coarsely grated
beetroot, peeled and coarsely grated

Mint yoghurt sauce;
telegraph cucumber, seeds removed and finely chopped
300 ml  
plain yoghurt
1/3 cup   
mint leaves, finely chopped


Place potatoes in a saucepan of cold salted water, bring to the boil over high heat and boil for 15 minutes or until tender. Drain, stand to cool slightly, then peel and cut into 1cm pieces.

Bring a large saucepan of salted water to the boil over high heat, add pumpkin and cook for 8 minutes or until just tender. Drain and add to potato, then add chickpeas, cumin and coriander and mix to just combine.

Heat 1 tbsp vegetable oil in a large frying pan over high heat, add mustard seeds and cook until beginning to pop. Add seeds to vegetable mixture with coriander leaves, season to taste with sea salt and freshly ground black pepper and gently mix until combined. Using wet hands, form mixture into ½ cup patties and refrigerate for 30 minutes.

Heat remaining oil in a large frying pan over high heat. Dust patties in flour, add to frying pan and cook, in batches, for 2 minutes each side or until golden, then transfer to an absorbent paper-lined plate. Add eggs to pan and fry to your liking.

For mint yoghurt sauce, combine all ingredients and season to taste.

Toast cut side of burger buns, top bun halves with carrot, beetroot, patties, fried egg and mint yoghurt sauce, sandwich and serve immediately.

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