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Bhaji burgers with cumin sweet potato chips
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3 essential Sweet Potatoes
2 tbsp sunflower oil, plus 1 tsp
400g can chickpeas, drained but liquid set aside
1 red onion, thinly sliced
28g pack coriander, roughly chopped (reserving a few sprigs to garnish)
50g Cooks’ Ingredients Gujarati Paste
75g Cooks’ Ingredients Gram Flour
½ tsp cumin seeds, crushed
2 Heston from Waitrose brioche buns, sliced open and toasted
5 tbsp natural coconut yogurt
Shredded iceberg lettuce, to serve
4 tsp mango chutney
1. Preheat the oven to 200°C, gas mark 6. Peel and grate half a sweet potato to give 60g. Cut the rest into thick chips, skins left on. Toss the chips and 1 tsp oil on a nonstick baking tray, season, then bake for 20 minutes.
2. Crush the chickpeas with a fork, then mix with the grated sweet potato, most of the onion and chopped coriander and some seasoning. In a jug, stir the curry paste, gram flour and all of the chickpea water (approx. 135ml) to make a smooth, thick batter. Stir into the potato mix.
3. Put 2 tbsp oil in a large nonstick frying pan over a medium heat. Fry the mixture in 8 rough, flattened spoonfuls, in batches if necessary, for
4-5 minutes on each side, or until crisp and firm in the middle. Keep warm if needed.
4. Toss the chips with the cumin and bake for 5 minutes more. Spread the buns with a little yogurt. Top each with lettuce and two bhaji burgers, then more yogurt, mango chutney, remaining onion and the last few sprigs of coriander
Typical values per serving:
This recipe was first published in May 2019.