Vegetable Bajee Burgers: Real Life Recipes with Tom Kerridge and Sage

Name: Vegetable Bajee Burgers: Real Life Recipes with Tom Kerridge and Sage
Total time: 45 min
Ingredients: 1 Onion, finely sliced; 1 tsp + 1 pinch Salt; 1 tsp Chili powder; 1 tsp Turmeric, ground; 1 tsp Coriander seed, ground; 2 Carrot, julienned; 2 Zucchini, julienned; 50 g Spinach, roughly chopped; 200 g Chickpea flour; Sunflower oil; 200 ml Yoghurt; 3 tbsp Mint, finely chopped; 4 Burger bun; 4 Handfuls of mixed salad leaves; 4 tbsp Mango chutney

By Tom Kerridge · 45 min

Ingredients

Onion · finely sliced1
Salt1 tsp + 1 pinch
Chili powder1 tsp
Turmeric · ground1 tsp
Coriander seed · ground1 tsp
Carrot · julienned2
Zucchini · julienned2
Spinach · roughly chopped50 g
Chickpea flour200 g
Sunflower oil
Yoghurt200 ml
Mint · finely chopped3 tbsp
Burger bun4
Handfuls of mixed salad leaves4
Mango chutney4 tbsp

Instructions

Put the onion, salt and ground spices in a large bowl and mix well with your hands for 1–2 minutes, squeezing as you go. Add the carrot and courgette and keep mixing and squeezing.
Add the spinach and gram flour and mix until evenly combined; the mixture should be quite firm.
Preheat the oven to 180°C (160°C fan, gas 4). Heat 4 cm depth of oil in a sauté pan. Meanwhile, mix the yoghurt, mint and a pinch of salt in a small bowl and set aside.
When the oil is hot, cook the bajees a few at a time: drop tablespoonfuls of the mix into the pan, spaced apart and slightly flattened. Cook 2–3 minutes per side, then lift out with a slotted spoon and drain on kitchen paper.

Summarized from Tom Kerridge's video. Watch it for the details.

Watch the recipe video

More recipes with

Onion Carrot Yoghurt Spinach Zucchini Burger bun Mango chutney

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