Gluten-free vegetarian burgers: Indian veggie burgers with coconut onion bhajis recipe by Billy & Jack for Canned Food UK
These gluten-free vegetarian burgers are perfect for those wanting something a little bit different. An Indian / burger mash-up, this recipe is served with some delicious gluten-free onion bhajis too!
Indian veggie burgers
Ingredients
For the burger
- 560 g tinned peeled new potatoes
- 400 g tinned petit pois and baby carrots
- 1/2 a 290g tin of sliced mushrooms
- 1/2 a 390g tin of fried onions
- 1 heaped tsp garlic paste
- 1 heaped tsp curry paste
- 250 g gluten-free breadcrumbs
- 8 tbsp yoghurt
- 2 heaped tsp mild curry powder
- 8 tsp mango chutney
- a handful of coriander leaves
- 8 brioche buns (we used Genius)
- 2 little gem lettuces
- 3 vine tomatoes
- rapeseed oil
For the onion bhajis
- 1/2 a 400g tin of coconut milk
- 390 g tinned fried onions
- 75 g gluten-free flour
- 1 tsp ground cumin
- oil, for deep frying
Instructions
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For the burger, drain the potatoes, petit pois and baby carrots, sliced mushrooms and fried onions. Add to a large frying pan with a little oil, the garlic and curry paste. Heat for 5 minutes until the vegetables start to brown.
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Remove from the heat and combine with a potato masher, leaving some texture. Season and stir in the breadcrumbs to form a stiffer mixture. Set aside to cool.
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For the bhajis, brown the onions for 5 minutes over a high heat to remove some moisture, then stir in the coconut milk followed by the flour and the cumin and combine well.
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Heat the oil in a deep-sided frying pan and when hot, or registering 180°C/340ºF, add 8 spoonfuls of the bhaji mixture and fry for 1 minute. Turn over and cook for a further minute or until golden brown and crispy. Remove and drain on kitchen paper.
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Mould the burger mixture into 8 even patties and fry on each side for 2 minutes until brown and warmed through.
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Mix the yoghurt and curry powder, spread a tbsp over the toasted buns, add 3 slices of tomatoes and two lettuce leaves, then top with the burger, add a tsp of mango chutney followed by the onion bhaji.
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