Any fried side is a natural ally to burgers, veggie or not. Why not switch things up this time with pumpkin bhajis? We make these much-loved Indian crispy fritters with finely chopped leeks, grated pumpkin, and paneer with a kick of chilli and lime.
|Prep time||15 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To prepare the bhaji, finely slice the leek (or one small onion) and chilli, peel and crush the garlic, grate the pumpkin and paneer. Juice the lime.
Combine the leek, chilli, garlic, pumpkin (or butternut), and paneer in a bowl and mix in the flour, baking powder, turmeric, cumin, then the lime juice and add the water.
Heat the oil to 180 in a deep-frying pan. Drop tablespoonfuls of the mixture into the hot oil and fry for 2-3 minutes per side until golden and crispy. Drain on a paper towel.
Heat a griddle pan until smoking hot. Slice the tomato and roughly chop the coriander.
Brush the burger patties with the olive oil then grill for 2-3 minutes per side until charred and cooked through.
Slice the burger buns in half then toast. Spread the lower halves with the mayonnaise, top with the burger patties, tomato slices, more mayonnaise and chilli jam. Finish with a sprinkle of the coriander.
Cover with the top half of the buns and serve.