- 1 large white onion, finely sliced
- 1 parsnip, grated
- 1 teaspoon turmeric
- 2 green chillies, finely chopped
- Handful of fresh coriander (cilantro), roughly chopped
- 3–4 tablespoons chickpea flour
- 2 teaspoons sea salt, plus extra for sprinkling
- vegetable oil, for frying
For the mint yogurt dip
- 1 cup vegan yogurt
- 2 teaspoons curry powder
- Handful of fresh mint, chopped
- Handful of fresh coriander (cilantro) stalks, roughly chopped
- Pinch of sea salt
For the Salad
- 1 Baby Gem lettuce, shredded
- Handful of fresh coriander (cilantro) leaves
- Small handful of fresh mint
- Sprinkle of black onion seeds (nigella seeds)
- Juice of 1 lemon
- 4 toasted burger buns
- Mango chutney, optional
To make the bhaji mixture, add the onion, parsnip, turmeric, chillies, coriander (cilantro), chickpea flour, and salt to a mixing bowl with 3–4 tablespoons of water and mix well using your hands. When the mixture is sticky and comes together, it is ready.
Half-fill a saucepan with the oil and place over a medium heat. Alternatively, use a deep-fat fr yer set to around 180C (350F). If using a saucepan, to test if the oil is hot enough, place a wooden spoon directly into the oil. If bubbles form around the wood, then your oil is hot enough.
Pick up around 2 tablespoons of the bhaji mixture and carefully lower it into the oil to deep-fry for around 2–3 minutes. You should get about 8 bhajis from this mixture. You can fry 3 or 4 of the bhajis at a time. Do not add too many as it will overcrowd the pan, lowering the temperature of the oil and raising the level.
Once the bhajis are golden and crispy, remove them from the oil using a spider or a slotted spoon and place them onto a plate lined with kitchen paper. Season with a touch of sea salt to k eep them crisp.
While the bhajis are frying, mix together the dip ingredients in a small bowl. Once you’ve used up all the bhaji mixture, set the bhajis aside until you’re ready to serve.
Before serving, toss your salad ingredients together.
To serve, build your burgers, making sure to add lots of mango chutney, yogurt dip, salad and, of course, the beautiful bhajis – 2 per person.photo by Peter O Sullivan