Bhaji Burger & Coriander Yoghurt

Step 1/10

• ½ red onion
• 1 cloves garlic
• 1 green chilis
• 30 g cilantro

• bowl

Peel and very finely dice the onion and garlic, dressed and finely slice the chilliest, finely chop the cilantro / coriander stalk, reserving the leaves, then place in a bowl.

Step 2/10

• 37½ g paneer cheese
• 100 g butternut squash
• ginger

• grater

Coarsely grate in the paneer and squash (deseed if necessary), then peel and finely grate in the ginger.

Step 3/10

• 50 g flour
• ½ lime
• ½ pinch sea salt
• ½ pinch pepper

Sprinkle in the flour and a pinch of sea salt and black pepper, then squeeze over the lime juice.

Step 4/10

• 1 tsp curry paste
• 25 ml water

Add the curry paste and 50ml of water, then mix

Step 5/10

• 1 tbsp olive oil

• nonstick frying pan

Drizzle 2 tablespoons of oil into a large non-stick frying pan over a medium / low heat, then roughly divide the mixture into 4 portions and place in the pan, flattening them out into rough rounds, about the width of the buns (don’t worry about the wispy edges, it’ll mean bonus crunch later!).

Step 6/10

Fry for 16 minutes, or until golden and cooked through, turning every few minutes.

Step 7/10

• 37½ g natural yogurt

• mortar and pestle

Meanwhile, pound most of the coriander leaves to a paste in a pestle and mortar, muddle in the yoghurt, then season to taste.

Step 8/10

• ½ baby gem lettuce
• 2 bread buns
• 1 poppadoms

Finally shred the lettuce, halve the burger buns (warm first, if you like), and puff up the dry poppadoms in the microwave for 30 seconds (if they are uncooked), otherwise ignore.

Step 9/10

Divide the coriander yoghurt between the bases and inside bun-lids, then break up the poppadoms and sprinkle over.

Step 10/10

• mango chutney

Place a crispy bhaji burger in top of each bun-base, add a dollop of mango chutney, a few coriander leaves and the lettuce, then pop the tops on band press down lettuce.