Bhaji Burger

Serves: 4
Cooks in: 15 minutes
Difficulty: 5/10
Can be gluten free


1 ltr Vegetable Oil, for frying
2-3 White Onion, sliced fine
2 Parsnip, peeled grated
2 tsp Sea Salt
1 tsp Ground Coriander
2 tsp of Turmeric
1 Green Chilli, cut fine
Handful of Fresh Coriander, roughly chopped
4 tbs of Gram (chickpea) flour, more if your mix is too wet
3 tbs of Water

Mint Yoghurt

1 cup Vegan Yoghurt
2 tsp Curry Powder
Handful Fresh Mint
Juice of half a Lemon
Pinch Sea Salt


1 Baby Gem Lettuce, shredded
Small Handful Fresh Mint, chopped fine
1 tbs Black Onion Seeds
Juice of 1/4 of a Lemon

Serve with

Toasted Burger Bun
Lime Pickle
Mango Chutney

First to make the bhaji mixture, add all the ingredients to a mixing bowl and mix well using your hands. When the mixture is sticky and comes together, you mixture is ready.

Place the oil in a saucepan, make sure the oil only fills the saucepan half way high. Alternatively use a deep fat fryer set to around 180 degrees C.

When using a saucepan, place the pan over a medium heat & 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 fry for around 2-3 minutes, frying 3-4 at a time. Do not add too many as it will over crowd the pan, lowering the temperature of the oil and raising the level.

Once the bhajis are golden & crispy remove them from the oil using a spider and place them onto a plate lined with kitchen paper. Season with a touch of sea salt to keep them crisp.

Whilst the bhajis are frying, mix together the dip ingredients in a small mixing 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, lime pickle, yoghurt dip, salad and of course the beautiful bhajis.