Jump to Main ContentJump to Primary Navigation
Top

Chickpea burgers with Indian coleslaw

burgers.jpg

Anjum Anand has done for Indian food what Nigella did for Italian cuisine: made it accessible and current, and we love her for it. This recipe also means that you don’t have to choose between curry and burgers, which can only be a good thing.

Kcal: 268kcal

Saturated fat: 1.3g per serving

Preparation time: 10-12 minutes

Cooking time: 8 minutes

Photo credit: Emma Lee

Ingredients (serves 4):

For the burgers:

  • 4 tbsps vegetable oil
  • 1½ tsps cumin seeds
  • 1 onion, finely chopped
  • 2 tsps chopped root ginger
  • 2 tsps ground coriander
  • 1½ tsps ground cumin
  • 1½ tsps garam masala
  • 1½ tsps dried pomegranate powder
  • 1½ tsps chilli powder
  • Salt, to taste
  • 2 x 400g cans chickpeas, drained and rinsed
  • 2 slices of wholemeal bread, crumbed

For the Indian coleslaw:

  • 50g shredded red cabbage
  • 20g finely sliced red onion
  • 30g finely sliced carrots
  • Handful of chopped coriander
  • 80g mayonnaise
  • 2 tsps lemon juice
  • Black pepper

To serve:

  • 4 burger buns
  • Lettuce leaves
  • 1 large tomato, sliced

Method

Step 1: For the burgers, heat two tsps of oil in a saucepan. Add the cumin seeds and fry for 10-20 seconds, then add the onion and cook until golden. Mix in the ginger and garlic and heat gently for a minute, followed by the rest of the spices, salt and a splash of water and cook down until dry again.

Step 2: Tip in the chickpeas and cook for three to four minutes, then season. Pour three-quarters of the contents of the pan into a blender with the breadcrumbs and blend until smooth. Lightly crush the remaining chickpeas in the saucepan, scrape the smooth mixture back into the pan and mix.

Step 3: Stir together the coleslaw ingredients and season to taste.

Step 4: Heat the remaining oil in a frying pan. Make four burgers out of the chickpea mixture. Place in a pan and cook gently for six to eight minutes, turning once, until both sides are lightly browned.

From Anjum’s Indian Vegetarian Feast by Anjum Anand (£19.99, Quadrille)

Eat with …

Wine expert Jane Parkinson suggests the perfect pairing

Friuli Pinot Grigio 2011, £8.49, Marks & Spencer, marksandspencer.com

A Pinot Grigio like this one screams of juicy fruitiness, and that’s what makes it work so brilliantly with vegetarian Indian dishes. This one comes from northern Italy and is full of punchy pear flavours with a twist of tanginess and a creamy roundness on the finish. It’s made by the Bidoli family, who have been making wine for three generations in Friuli.

Related

615x330_summersalad.jpg

30 must-visit vegetarian restaurants

hero.jpg

20 things to do with a pumpkin

hero.jpg

London's best ever street food

Comments

Latest...

London's best pop-up bars for summer 2017

Sunset cocktail on the beach, anyone?

by Sarah Biddlecombe
26 Jun 2017

Black coffee lovers, science says you're more likely to be psychopaths

“I take my coffee black – like my soul”

by Kayleigh Dray
22 Jun 2017

All aboard! There's a gin train coming to town

Sate your wanderlust with a round-the-world ‘journey’

by Nicola Colyer
21 Jun 2017

Rosé wine (aka the best wine) is getting its own boozy summer festival

Prepare to get pink-wine paninied

by Kayleigh Dray
21 Jun 2017

This £7.99 sparkling wine officially tastes as good as champagne

All the pizzazz for a slither of the price

by Anna Brech
21 Jun 2017

Got hay fever? Here's why a G&T should be your drink of choice

A cooling gin and tonic could help to curb a runny nose and sore eyes.

by Hayley Spencer
20 Jun 2017

Vegan Londoners are being treated to a meat-free burger bar next month

Not an animal product in sight at this fast-food joint

by Amy Swales
16 Jun 2017

Sacré bleu, we’re about to be hit by a croissant shortage

What is going to happen to our flaky pieces of joy?

by Jasmine Andersson
15 Jun 2017

The important thing to consider before buying alcoholic ice lollies

Police have issued a warning to everyone stocking up on prosecco popsicles

by Moya Crockett
15 Jun 2017

Know your mother’s ruin: 6 gin styles explained

Sort your Old Tom from your London Dry

by Amy Swales
14 Jun 2017