Name: Bhaji burger
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: 400g lamb mince; 2 tbsp tandoori paste; 1 tsp cumin seeds; ½ cucumber; 150g pot plain yogurt; ½ small pack mint leaves chopped; 100g plain flour; 1 tbsp garam masala; 1 tsp bicarbonate of soda; 1 onion halved and finely sliced; 3 tbsp sunflower oil; 3 burger buns (we used brioche buns), toasted; a few lettuce leaves; red onion thinly sliced; mango chutney

For the burgers

400g lamb mince
2 tbsp tandoori paste
1 tsp cumin seeds

For the raita

½ cucumber
150g pot plain yogurt
½ small pack mint
leaves chopped

For the bhajis

100g plain flour
1 tbsp garam masala
1 tsp bicarbonate of soda
1 onion
halved and finely sliced
3 tbsp sunflower oil

To serve

3 burger buns
(we used brioche buns), toasted
a few lettuce
leaves
red onion
thinly sliced
mango chutney

Method

step 1
First, make the burgers. Tip all the ingredients into a bowl with a good pinch of salt and squeeze together with your fingers. Shape into three patties and chill in the fridge.
step 2
For the raita, grate the cucumber and squeeze out as much liquid as you can. Put in a bowl with the yogurt, mint and some salt. Mix and chill.
step 3
For the bhajis, tip the flour, spices and bicarb into a bowl with a pinch of salt. Slowly add 200ml cold water to make a thick batter (you might not need all of it), then mix in the onion.
step 4
Heat the oil in a large frying pan. Add the batter in batches so you have three burger-sized bhajis. Sizzle for 3 mins until crispy on one side, then flip and cook on the other side until cooked through. Keep warm.
step 5
Barbecue, griddle or pan-fry the burgers to your liking. Put lettuce and a burger on each bun and top with some raita, a bhaji and red onion. Serve the mango chutney on the side.