Broccoli and Chickpea Bhaji Burger with Indian Style Salsa and Raita

Ingredients

for the Burger

• 2 tbsp olive oil
• 1 large shallot, finely chopped
• 250g broccoli florets, cut into bite-sized pieces
• 1 tbsp medium curry powder
• 1 tsp ground turmeric
• 2 x 400g cans chickpeas, drained and rinsed
• 90g gram flour
• 1 small bunch fresh coriander, stalks and leaves chopped

for the Indian Style Salsa

• 4 large vine tomatoes , chopped
• 1 red onion, sliced
• 1 carrot, cut into fine strips
• 1 bunch coriander, chopped
• 1 lime, juice and zest

For the raita

• 375g vegan Greek style yogurt
• 2 tsp ground turmeric
• 1 tsp ground cumin

to serve

• 4 vegan burger buns
• Salad leaves

Method

1. To make the burgers: Heat half of the oil in a frying pan and gently fry the shallot for 3 minutes until just beginning to soften.
2. Add the broccoli to the pan and fry for 2 minutes. Sprinkle over the curry powder and turmeric and cook for 1 minute. Set aside to cool.
3. Place the chickpeas into a large bowl and mash with a potato masher until quite smooth, but retaining a little texture. Place half of the chickpea flour into a small bowl and combine with 4-5 tbsp of cold water to produce a smooth paste.
4. Add the broccoli mixture to the mashed chickpeas along with the chickpea flour paste. Stir gently until combined.
5. Sprinkle some of the remaining gram flour onto a board, divide and shape the burger mixture into 4 equal-sized patties, roughly 2cm thick. If you want to freeze the patties to cook at a later date, do it before coating with gram flour at this step.
6. For the salsa: Place all of the salsa ingredients into a large bowl and mix well to combine.
7. To make the raita: Add the ingredients to a bowl and mix well.
8. To cook the burgers: Heat the remaining oil in a large frying pan over a medium heat, add the patties and cook for 10- 12 minutes, or until golden and cooked through, turning halfway.
9. To assemble: Serve the burgers in a toasted burger bun with salad leaves on the base and a spoonful of raita on top. Serve the Indian style salsa on the side.