Curried Cabbage & Onion Bhajis Burgers
These curried cabbage and onion burgers topped with sweet mango chutney are the perfect vegetarian burgers. Pan-cooked until crispy on the outside, yet soft in the middle, this recipe is easy and delicious.
- No mango chutney? Use another chutney, chilli jam or apricot jam instead.
- No coriander? Swap for lettuce or sliced tomatoes.
- No curry powder? Try with ground cumin and ground coriander.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
150 g Chickpea flour
1 tsp Curry powder
1 tsp Ground turmeric
1 tsp Paprika
4 tbsp Mango chutney
4 Burger rolls
4 tbsp Vegetable oil (for cooking)
a bunch of Fresh coriander
- Use a mandoline or sharp knife to finely slice the cabbage and onion.
- In a mixing bowl, stir together the chickpea flour, curry powder, ground turmeric and paprika. Season with a big pinch of salt. Pour in 150ml cold water and whisk until you have a thick, gloopy paste.
- Toss the sliced cabbage and onion in the batter until well-coated.
- Add the vegetable oil to a large frying pan and heat over a medium heat. Use tongs to lower four patties of the cabbage batter into the oil. Fry for 3-4 minutes, turning them every so often, until they are golden and crisp on both sides. Remove from the pan and drain the bhajis well on kitchen paper.
- Cut the burger rolls in half and toast on a grill pan or in a toaster.
- n a bowl, mix the chutney with 2 tablespoons of water. Spread the top of each burger roll with mango chutney, add fresh coriander leaves and top with the bhajis. Sandwich together with the burger roll tops. Enjoy!
How to store
You can cook the bhajis up to 3 days in advance. Sore in an airtight container in the fridge for up to 3 days.