This vegan curry burger recipe is a beautiful marriage between hash browns and onion bhajis - a match made in heaven! They taste amazing with a brioche bun, mango chutney and some homemade cucumber raitha. This veggie burger recipe also tastes great with a salad if you're looking for a healthier alternative. As an added bonus, they're also naturally gluten-free and nut-free (woohoo).
Before we get stuck into this vegan burger recipe, let's answer some common questions.
Can I put them in the oven instead of frying them?
I'm afraid you have to fry them in order to achieve that amazing crispy texture.
What is gram flour?
Gram flour is made from ground chickpeas and is used in food like traditional onion bhajis. It's also naturally gluten free.
Can I use plain flour instead of gram flour?
You can use plain flour, however, the end result may vary and they would not be gluten free. I wouldn't sub for any other kind of flour except plain flour. For the best results I would definitely recommend gram flour.
How do I know if the oil is hot enough?
Put the oil in a small deep pan and place on the hob on a low to medium heat. After a few minutes, drop a small piece of onion in the pan, if bubbles begin to form around the onion and then floats to the top, it means your oil is ready to go!
Total Prep and Cooking Time: 25 minutes
Equipment Needed: Hob
Creates: 5 bhajis
For the bhajis:
100g of Gram Flour
1 medium white onion
1 medium potato
2 tbsp of chopped fresh coriander
1 green chilli
1/2 tsp of baking powder
1 tbsp curry powder
1/2 tsp turmeric
1 tsp salt
7 tbsp of water
1 tbsp of lemon juice
200ml vegetable/sunflower/rapeseed oil (you may need more if you are cooking the fritters in small batches)
For the cucumber raitha:
4 tbsp of dairy-free coconut or dairy greek yoghurt
15 fresh mint leaves
Juice from 1/4 lemon
1/4 tsp of salt
To Serve (optional):
Burger buns (they go best with brioche burger buns)
Cucumber and mint yoghurt
1. Firstly, add your gram flour, lemon juice, water, chopped green chilli , coriander, baking powder, curry powder, turmeric and salt into a large mixing bowl.
2. Then, thinly slice your onion length ways (so each piece is long and thin) and add to the mixing bowl with the other ingredients.
3. Grate the potato and put it into a thin cloth and squeeze all the juice/starch out of the potato over the sink or a separate bowl. You want the potato to be quite dry so do try and squeeze as much of the liquid out as possible. Then add your grated potato to the mixing bowl.
4. Mix all the ingredients together so that the potato and onion are evenly covered by the batter, it may be easier to do this with your hands.
5. Once the mixture is ready - add your oil to a small deep pan and place on the hob on a medium heat. After a few minutes, drop a small piece of onion in the pan, if bubbles begin to form around the onion and then floats to the top, it means your oil is ready to go! Begin to drop a large spoonful of mixture into the oil. You should be able to fit 1 to 2 bhajis in the an at once.
6. Cook for around 2-3 minutes on each side or until golden brown. Then, place on some kitchen roll to absorb any excess oil.
7. For the raitha, slice the cucumber into tiny cubes and finely chop your mint. Add to a bowl with your yogurt, lemon and salt and stir well.
8. Build your burger with a bun, bhaji, raitha and mango chutney - enjoy!
If you made this, I would love to hear from you! Comment below or get in touch on Instagram.