Blushing Beetroot Bhaji & Halloumi Burger and Chips
with Mango Chutney, Tamarind and Mint Yoghurt Dressed Salad
Celebrate the best of veg with recipes such as this Beetroot Bhaji & Halloumi Burger and Chips. Inspired by one of our favourite Indian snacks, we're making a bhaji into a burger that's also vibrant with beetroot. With tangy tamarind chutney, mint yoghurt and mango chutney, this burger is fully loaded and fully delicious.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
250 grams
Cooked Beetroot
1 unit(s)
Onion
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, May contain traces of allergens, Cereals containing gluten, Rye, Wheat)
1 unit(s)
Baby Gem Lettuce
(Contains: Celery, May contain traces of allergens)
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 sachet(s)
Dried Mint
50 grams
Korma Curry Paste
(Contains: Mustard)
40 grams
Tamarind Chutney
(Contains: Cereals containing gluten, Barley)
40 grams
Mango Chutney
225 grams
Halloumi
(Contains: Milk)
Not included in your delivery
60 grams
Plain Flour
¼ tsp
Salt
1 unit(s)
Egg
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Coarsely grate half the beetroot. Cut the remaining beetroot into 2cm wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
Halve, peel and thinly slice the onion. Drain the halloumi, then cut it into 2-3 slices per person. Place them into a small bowl of cold water and leave to soak.
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, place the beetroot wedges onto another baking tray. Drizzle with oil and season with salt and pepper.
Roast on the middle shelf until tender, 20-23 mins. Turn halfway through cooking.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and grated beetroot, season with salt and pepper, then stir-fry until softened, 5-6 mins.
While the veg fries, trim the baby gem, halve lengthways, then thinly slice. In a small bowl, mix together the yoghurt and dried mint. Set aside for now.
When the beetroot and onion have softened, transfer to a large bowl - keep the pan, you'll use it again.
Next, add the korma curry paste, flour, salt and egg (see pantry for all three amounts) to a large bowl. Season with salt and pepper, then mix well. TIP: Lift out some of the mixture with a spoon - if it's too wet and doesn't hold its shape, add a little more flour.
Return the frying pan to medium-high heat with enough oil to coat the bottom.
Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set.
Once cooked, transfer fritters to a plate lined with kitchen paper.
Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Wipe out the fritter frying pan and return to medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.
When everything's ready, spread half the mint yoghurt over the bun bases.
Stack the fritters on the bun bases, drizzle over the tamarind chutney and top with a handful of baby gem.
Spread the mango chutney onto the bun lids, then sandwich together.
Add the roasted beetroot wedges and remaining baby gem to the remaining mint yoghurt. Toss together and serve alongside the chips.
