Mulholland says: “These crispy bhaji burgers are so delicious and they take no time at all to make. You can substitute plain flour for gram flour, but I love the nutty flavour gram flour gives. Serve in a bun with salad, vegan yoghurt, mango chutney and a sprinkling of crispy onions.”

Serves: 4

Prep: 5-10 minutes

Ingredients

2 red onions, finely sliced
1 large carrot, grated and as much moisture squeezed out as possible
30g fresh coriander, finely chopped
2 tsp rogan josh curry paste
1 fresh green chilli, finely diced (optional)
1 tsp salt
1 tsp ginger purée
1 tsp garlic purée
110g gram flour
80ml cold water

Method

If making ahead for the fridge or freezer

Put all the ingredients except the water in a bowl and mix well. Gradually add the water, a little at a time, until you have a thick batter that holds together.

Divide the mix into 4 equal portions and form into burgers.

Carefully place the burgers in a large labelled freezer bag and seal. Freeze flat.

Oven

Preheat the oven to 190°C. Place the frozen bhaji burgers on a baking tray lined with baking parchment and drizzle with vegetable oil. Cook for 30–35 minutes, until golden and crisp.

Air fryer

Preheat the air fryer to 180°C. Place the frozen bhaji burgers in the air fryer and drizzle with vegetable oil. Cook for 16–17 minutes, until golden and crisp, flipping over the burgers halfway through.

If cooking now

Follow the method in the ‘if making ahead’ section up until the end of step 2.

Oven

Preheat the oven to 190°C. Place the bhaji burgers on a baking tray lined with baking parchment and drizzle with a little vegetable oil. Cook for 25–30 minutes, until golden and crisp.

Air fryer

Preheat the air fryer to 180°C. Place the bhaji burgers in the air fryer and drizzle with vegetable oil. Cook for 15 minutes, until golden and crisp, flipping over the burgers halfway through.

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