Suitable for Freezing
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
- 4 vegan burger buns
- Salad leaves
- 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.
- 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.
- 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.
- Add the broccoli mixture to the mashed chickpeas along with the chickpea flour paste. Stir gently until combined.
- 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.
- For the salsa: Place all of the salsa ingredients into a large bowl and mix well to combine.
- To make the raita: Add the ingredients to a bowl and mix well.
- 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.
- 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.
Nutrition per serving
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