Beetroot bhaji burgers

Method

• step 1

  Tip the onions into a large bowl. Put a box grater on top and coarsely grate the beetroot (with the skin still on) straight into the bowl. Add the cumin, curry powder, chilli and 2 tsp salt, then mix well, getting your hands in to break down the onion slices and encourage some of the liquid to release from the vegetables.

• step 2

  Add the gram (chickpea) flour, baking powder and 4 tbsp water, then mix until the onion and beetroot are coated in a thick batter. Set the mixture aside while you prepare the other ingredients.

• step 3

  Heat a few tbsps oil in a large frying pan over a medium heat – the oil should cover the base of the pan. Spoon the bhaji mixture into the pan to form four large patties (using up roughly half the mixture) – the mixture should gently sizzle as it cooks. Cook for 4-5 mins before flipping over, or until the underside is golden brown. Cook for another 4-5 mins on the other side. Transfer the bhajis to a plate lined with kitchen paper and leave to drain. Cook the rest of the mixture to make another four bhaji patties. Transfer to an oven to keep warm until ready to serve.

• step 4

  Heat a drizzle more oil in the pan and fry the eggs to your liking. Meanwhile split and warm the burger buns. Spread some of the yogurt over the base of each bun, top with two bhaji burgers, a fried egg, some mango chutney and a few coriander leaves.