Onion Bhaji Fritter Burger and Chips
with Mint Yoghurt, Mango Chutney and Tomato Salad
Al fresco season is upon us at last! For a summery indulgence in the evenings, enjoy this Onion Bhaji Fritter Burger and Chips. Definitely not your ordinary meat-free burger, it's full of fresh flavours inspired by India.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 bunch(es)
Mint
150 grams
Greek Style Natural Yoghurt
(Contains Milk)
1 unit(s)
Onion
1 unit(s)
Carrot
125 grams
Baby Plum Tomatoes
50 grams
Korma Curry Paste
(Contains Mustard)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
40 grams
Wild Rocket
40 grams
Mango Chutney
Not included in your delivery
40 grams
Plain Flour
¼ tsp
Salt
1 unit(s)
Egg
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pick the mint leaves from their stalks, then roughly chop (discard the stalks) and pop into a small bowl. Add the yoghurt, season with salt and pepper, then set aside.
Halve, peel and thinly slice the onion. Trim the carrot, then coarsely grate (no need to peel).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and carrot, season with salt and pepper, then stir-fry until softened, 3-4 mins.
In the meantime, halve the baby plum tomatoes and pop them into a medium bowl. Drizzle over a little oil and season with salt and pepper. Set aside.
When the carrot and onion have softened, transfer to a large bowl - keep the pan, you'll use it again.
Add the korma curry paste, flour, salt and egg (see pantry for all three amounts) to the large bowl. Season with salt and pepper, then mix together well. TIP: Lift out some of the mixture with a spoon - if it's too wet and doesn't hold its shape, add a little more flour.
Return the frying pan to medium-high heat with enough oil to coat the bottom.
Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set.
Once cooked, transfer to a plate lined with kitchen paper.
Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed.
While the last batch of fritters are frying, halve the burger buns and pop them into the oven to warm through, 2-3 mins.
Once warmed, transfer to your plates. Spread as much of the mint yoghurt as you'd like over the bun bases.
Once the fritters are ready, stack them up on the bun bases and top with a handful of rocket. Spread the mango chutney onto the bun lids, then sandwich together.
Add the remaining rocket to the bowl of tomatoes. Toss together to coat.
Serve your bhaji fritter burgers with the chips and salad alongside. Serve any remaining mint yoghurt on the side for dipping.
Enjoy!
