Crispy Bhaji Burger

• Onion(3)
• Coriander(15 g)
• Anaheim Peppers(1)optional
• Garlic(2 cloves)
• Ginger(1 tbsp)
• All-Purpose Flour(120 g)
• Cornflour(2 tbsp)
• Curry Powder(2 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Salt(1½ tsp)
• Rapeseed Oil(6 tbsp)
• Greek yogurt(180 g)
• Fresh mint(10 g)
• Lime(1)
• Palm Sugar(1 tsp)
• Tomato(2)
• Burger Buns(4)
• Lettuce(120 g)

Method

1. 1

   Thinly slice {Onion}. Finely chop {Fresh Coriander}, {Green Chili}, and {Garlic}. Grate or finely chop the {Ginger}. Dice {Tomato} and shred the {Lettuce}.

   ~10 min

2. 2

   In a bowl, mix {Greek yogurt}, chopped mint from the bunch, juice of {Lime}, and {Palm Sugar}. In a second bowl, toss the diced {Tomato} with a pinch of the {Salt}.

   ~8 min

3. 3

   In a large bowl, combine the sliced {Onion}, chopped {Fresh Coriander}, {Green Chili}, {Garlic}, {Ginger}, {All-Purpose Flour}, {Cornflour}, {Curry Powder}, {Cumin}, {Turmeric}, and remaining {Salt}. Add 3-4 tbsp water a little at a time and squeeze everything together until the onions are coated and the mixture holds when pressed. Shape into 4 compact patties.

   ~5 min

4. 4

   Heat {Vegetable oil} in a large frying pan over medium heat. Fry the bhaji patties for 4-5 minutes per side until deeply golden and crisp, adjusting the heat so they cook through without catching. Transfer to a plate to drain briefly.

   ~10 min

5. 5

   Split and toast the {Burger Buns} cut-side down in the pan for 1-2 minutes until lightly golden.

   ~2 min

6. 6

   Spread the bun bases with yogurt chutney, add {Lettuce}, top each with a whole crispy bhaji patty, spoon over the tomato mixture, and finish with the bun lids. Serve right away with extra chutney on the side if you like.

   ~10 min