• Leek 1
  • Fresh green chilli ½
  • Garlic clove 1
  • Pumpkin, peeled 100g
  • Paneer 50g
  • Lime ½
  • SpinneysFOOD All-Purpose Flour 85g
  • Baking powder ¼ tsp
  • SpinneysFOOD Fine Turmeric ¼ tsp
  • SpinneysFOOD Fine Cumin 1 tsp
  • SpinneysFOOD Bottled Drinking Water 50ml
  • SpinneysFOOD Pure Sunflower Oil For frying
  • Large ripe tomato 1
  • SpinneysFOOD Fresh Coriander A handful
  • Linda McCartney’s vegetarian mozzarella burgers 2
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
  • SpinneysFOOD Sourdough Burger Buns 2
  • The Vurger Co. Spicy Chilli Vegan Mayo 2 tbsp
  • Tracklements Fresh Chilli Jam 2 tbsp

Nutrition (Per serving)

  • Calories 864
  • Fat 31g
  • Saturates 2.8g
  • Protein 21.2g
  • Carbs 124.4g
  • Sugars 17.8g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Veggie burgers with pumpkin bhaji and chilli jam

Indian 15 Mins Prep · 20 Mins Cook

  1. 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.
  2. 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.
  3. 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.
  4. Heat a griddle pan until smoking hot. Slice the tomato and roughly chop the coriander.
  5. Brush the burger patties with the olive oil then grill for 2-3 minutes per side until charred and cooked through.
  6. 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.
  7. Cover with the top half of the buns and serve.