NEW RECIPE: Jamie Oliver's brilliant bhaji burger
WITH CORIANDER YOGHURT, MANGO CHUTNEY, AND
CRUNCHY POPPADOM SPRINKLE
Serves 4 | 40 minutes
1 red onion
2 cloves of garlic
2 fresh green chillies
1 big bunch of fresh coriander (60g)
75g paneer cheese
200g butternut squash
4cm piece of ginger
100g plain flour
2 teaspoons rogan josh curry paste
75g natural yoghurt
1 baby gem lettuce
4 soft burger buns
2 uncooked poppadoms
1. Peel and very finely slice the onion and garlic, deseed and finely slice the chillies, finely chop the coriander stalks, reserving the leaves, then place in a bowl. Coarsely grate in the paneer and butternut squash (deseed if needed), then peel and finely grate in the ginger. Sprinkle in the flour and a pinch of sea salt and black pepper, then squeeze over the lime juice. Add the curry paste and 50ml of water, then mix.
2. Drizzle two tablespoons of oil into a large non-stick frying pan over a medium-low heat, then roughly divide the mixture into four portions and place in the pan, flattening each out into rough rounds, about the width of the buns (don’t worry about wispy edges, it’ll mean bonus crunch later!). Fry for 16 minutes or until golden and cooked through, turning every few minutes. Meanwhile, pound most of the coriander leaves to a paste in a pestle and mortar, muddle in the yoghurt, then season to taste. Finely shred the lettuce, halve the burger buns (warm first, if you like), and puff up the dry poppadoms in the microwave for 30 seconds each.
3. Divide the coriander yoghurt between the bases and inside bun-lids, then break up the poppadoms and sprinkle over. Place a crispy bhaji burger on top of each bun-base, add a dollop of mango chutney, a few coriander leaves and the lettuce, then pop the tops on and press down lightly.
4. Serve with a cold beer and extra fresh chilli if you love a bit of heat (like me!).
You can have a lot of fun with this recipe by mixing up not only the veg you choose, but also the kind of curry paste you use.
Jamie Oliver’s brand new cookbook Veg has something for everyone. Jamie shares easy and delicious recipes that will not only excite taste buds but also give home cooks the confidence to up their veg intake and widen their recipe repertoire, safe in the knowledge that it will taste utterly delicious. “It’s all about celebrating really good, tasty food that just happens to be meat-free,” Jamie says.
Recipe extracts from VEG by Jamie Oliver, published by Penguin Random House, RRP$60.
AS FEATURED IN ISSUE 47 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW