Bhaji burger with rainbow slawPrint Recipe
- Large onion 1 Thinly sliced
- Gram flour 80g
- Sparkling water
- Cumin 1 teaspoon
- Coriander 1 teaspoon
- Tumeric1 teaspoon
- vegetable oil drizzle
- Fresh coriander
- Salt 2 pinches
- 2 chillies finely chopped
- 1/4 white cabbage
- 1/8 red cabbage
- 1/4 cup vegan mayo
- 2 table spoons apple cider vinegar
- bunch of chopped dill
- 3 table spoons of raisins
- 1 grated carrot
Half the large onion, remove the outer skin and finely slice as thin as possible.
Add the gram flour to a jug and then add in the cumin, coriander, turmeric and finely sliced deseeded chillis.
Add the onion slices to the mixture and coat them in the flour mix.
Begin to add sparkling water and mix together to a thick batter. roughly 100ml of water is all that is needed.
Add the vegetable oil to a frying pan and add a medium heat. Once the onion has been soaking for 15 minutes, split in to 4-5 patties and shallow fry turning after a few minutes until crispy and golden brown on both sides.
Now for the Rainbow Slaw, Chop the white and red cabbage in to thin strips.
Finely chop the dill and add into a bowl with the cabbage and add the grated carrot.
Spoon in the mayo and apple cider vinegar and the raisins. mix together until all ingredients are equally coated with vegan mayo.
Add the bhaji patty on to a bun base and top with a table spoon of rainbow slaw.
Garnish with roughly chopped coriander and cover with the bun lid. Serve and enjoy.