Bhaji Burger
with Paneer and Nigella Seed Wedges
We love good Bhaji Burger with Nigella Seed Wedges and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
Carrot
Garlic Clove
Cornflour
Lime
Mango Chutney
Greek Style Natural Yoghurt
(Contains Milk)
Coriander
Baby Gem Lettuce
Potato
North Indian Style Spice Mix
Seeded Burger Bun
(Contains Cereals containing gluten, Egg, Soya)
Nigella Seeds
Paneer
(Contains Milk)
Not included in your delivery
Salt
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil and season with salt and pepper. Toss to coat, sprinkle with nigella seeds, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary - you want the potatoes nicely spread out.
Roughly chop the coriander (stalks and all) and mix with yoghurt in a bowl. Season with salt and pepper and pop to one side for later. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Trim the carrots, (no need to peel). Coarsely grate the paneer and half the carrots (you’ll need the remaining half of the carrots for the salad later on). TIP: Keep the paneer nicely chilled in the fridge until you are ready to use it for easy grating!
Pop the grated carrot and paneer in a large bowl. Add the North Indian spice mix, cornflour, garlic, lime zest and half the mango chutney. Season with salt (see ingredients for amount) and pepper. Using your hands, mix well to combine and shape into patties (pressing the mixture tightly together as you do this) about 2cm thick and roughly the width of your burger buns,1 patty per person.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, carefully place your bhaji patties in the pan, cook for 5-6 mins each side. Tip: You may need to fry in batches so you don't overcrowd the pan. Once fried, transfer the bhajis to a baking tray and pop them into the middle shelf of the oven for 6-8 mins to firm up. Meanwhile, halve the burger buns, then pop them onto the tray with the bhajis for the final 2-3 mins to warm through.
Meanwhile, trim the root from the baby gem lettuce then separate one leaf per person and pop to one side. Thinly slice the remaining baby gem widthways for your side salad. Take the remaining carrot(s) and use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the carrot centre. Mix the carrot ribbons and sliced lettuce together in a bowl with a squeeze of lime, drizzle of olive oil and season with salt and pepper.
Spread a layer of mango chutney on the base of your burger buns. Add your bhaji and lettuce leaf. Drizzle on some of the yoghurt sauce and serve any remaining alongside for dipping the wedges. Pop the bun lid on top gently. Serve with a portion of wedges and salad. Enjoy!
