zoom Celeriac bhaji burger
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Celeriac bhaji burger

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Celeriac bhaji burger

    • Vegetarian
    • Vegan
    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes

    Serves: 6

    Ingredients

    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

    To serve
    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

    Method

    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.

    Cook’s tip
    Any leftover mayonnaise will keep in the fridge for 1-2 weeks.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary