Coriander potato cakes with mango chutney
Herby patties with a fresh green salad and fruity relish - a thrifty and healthy supper for two that can be easily doubled
Bhaji burger
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- More effort
- Serves 3
Skip to ingredients
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 mintleaves chopped
For the bhajis
- 100g plain flour
- 1 tbsp garam masala
- 1 tsp bicarbonate of soda
- 1 onionhalved and finely sliced
- 3 tbsp sunflower oil
To serve
- 3 burger buns(we used brioche buns), toasted
- a few lettuceleaves
- red onionthinly sliced
- mango chutney
Nutrition: per serving
- kcal595
- fat34g
- saturates11g
- carbs36g
- sugars8g
- fibre4g
- protein34g
- salt1.9g
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.
