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Celeriac bhaji burger
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For the bhaji burgers
150g Cooks’ Ingredients Gram Flour
¾ tsp baking powder
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp chilli powder
1 tsp salt
1 tsp turmeric
1 large red onion, cut into fine strips
¼ celeriac, peeled and grated (approx 200g)
4 tbsp oil
For the easy vegan mayonnaise
1 tsp garlic granules
300ml soya milk
2 tbsp lemon juice
½ tsp salt
¼ tsp freshly ground black pepper
1 tbsp Dijon mustard
300ml mild olive oil
6 essential Wholemeal Baps
2 fresh tomatoes, sliced
½ x 28g pack fresh coriander
A few washed and dried baby spinach leaves
145g Happy Pear Sundried Tomato Pesto and/or mango chutney, to serve
1. Sieve the gram flour into a large bowl with the baking powder, cumin, coriander, chilli, salt and turmeric. Mix well with 100ml cold water to make a batter. Add the onion and grated celeriac, and mix well with clean hands.
2. Warm a large non-stick frying pan over a medium heat. Add 2 tbsp of oil. Once hot, shape the batter into 6 flat burgers and fry for 2 minutes on each side until nicely brown and starting to go crispy. It is important that the burgers are shaped flat so they have time to cook through. Repeat until all the burgers are cooked, adding more oil if needed.
3. Whiz all the mayo ingredients except the oil in a blender until smooth. With the motor still running, slowly add the oil, little by little, until it forms a lovely, creamy mayonnaise.
4. Toast the burger buns. Add a generous serving of mayonnaise to the bottom of each bun and place a burger on top. Add tomato slices, coriander and spinach, and a generous serving of sundried tomato pesto and/or mango chutney on the top of each burger bun. Sandwich together and serve.
Any leftover mayonnaise will keep in the fridge for 1-2 weeks.
Typical values per serving:
Allowing for leftover mayonnaise and using 145g pot Happy Pear Sundried Tomato Pesto to serve.
This recipe was first published in February 2019.