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Veggie Channa Masala Burger
13
Recipe by Andy Bates
Ingredients
- 1 tbsp olive oil
- 1 tablespoon chilli, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 1 tablespoon garam masala
- 1 ginger stalk, peeled and finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 6 garlic cloves, peeled and finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- Salt
- 1 aubergine, peeled and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
- 2 onions, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 1 small carrot, thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
- 400g chickpeas
- 415g garden peas
- 200- 300ml coconut milk
- 2 handfuls spinach, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 2 handfuls polenta
- Handful coriander, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 1 dessert spoon granulated sugar
Method
How to make Veggie Channa Masala Burger
In a pan, heat some oil and fry off the garam masala and chilli for two to three minutes. Add 3/4 of the ginger and 3/4 of the garlic to the pan. Add a pinch of salt, the aubergine and the onions and continue to fry. Place the thin Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices of carrot, chickpeas and garden peas in the pan, along with the coconut milk. Add the remaining ginger and garlic and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped spinach.
Once the vegetables have softened, add the polenta and coriander. Mix together well so it binds together, you may need to add more polenta to absorb any moisture. Set the mix aside, leaving it to cool and set.
When it has cooled, take a handful of the mixture and press together to form a ball, then flatten down to create a burger shape.
In a pre-heated pan with oil in, place the burger and fry each side for 3-5 minutes, or until golden brown.
To serve, take a flat bread and on one half place lettuce, coriander and onion salad. On the other half place chilli pickle, mixed pickle and mango chutney. Place the burger on top of the salad and spoon on some mint riata over the burger. Fold the flat bread over so that the sauce is on top of the burger and tuck in the sides to form a wrap.
Recipe courtesy of Alec Owen for Andy Bates Street Feasts.
