Thanks to all of the great fruit and veg we have to hand in the UK countryside, Veganuary was a chance for us to put these garden heroes at the fore-front of our meals, and create some exciting catering-specials for our wholesale customers across Dorset. What was the best thing we took from Veganuary? This!
In this brilliant bhaji burger inspired by Chef Big Zuu, he’s popped Indian classics: saag paneer, into a brioche bun alongside a zesty homemade coriander chutney, topped with the crunch of a crispy onion bhaji, and we’ve finished it with a hunk of salty, fried cheese, Dorset yogurt and mango chutney. You’re welcome.
2 brioche buns
2 thick slices of hallumi
The Corriander chutney
one handful of mint (no stalk)
1/2 teaspoon ground cumin
1 thumb of fresh ginger, grated
1 lime, juice
1 tsp sugar
30ml vegetable oil
2 red onions, finely sliced
25g of butter, melted
1 tsp ground cumin
1 tsp ground coriander
6 tbsp of gram flour
3 tbsp of rice flour
2 garlic cloves, grated
1 thumb of fresh root ginger, peeled and grated
1 green chilli, sliced
1 tsp garam masala
1 tsp nigella seeds
200g baby spinach
First, make the chutney. Pop all the ingredients in a blender and blitz until smooth. Set aside.
Second, set the oven to 180˚C. Heat the oil in your fryer over a medium-high heat to 180˚C.
In a mixing bowl, mix the sliced onions, green chilli, garlic, ginger, curry leaves and melted butter together.
Add the chilli powder, turmeric powder, gram flour, rice flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well. It should be thick and hold its shape.
Check the temperature of the oil by dropping in a small spoonful of the mixture – it should sizzle and float.
Sprinkle your hands with water and drop tablespoon-sized portions of the mixture into the hot oil. Gently stir and fry until golden all over.
Drain the bhajis on kitchen paper and keep warm in the oven.
In either a toaster or under a hot grill, toast the brioche bun halves.
Then heat 2 tablespoons of vegetable oil in a non-stick frying pan over a medium heat and gently fry the halloumi slices until golden brown on both sides.
In another pan, heat the butter over a medium heat, when sizzling, add the garlic, ginger, chilli and spices and fry for 2 minutes before adding the spinach. Wilt for 2–3 minutes in the spicy butter.
It’s time to put it all together! First, spread some chutney on the bottom toasted bun, top with halloumi. Then spoon on half the spinach, and top with 1 bahaji. Drizzle with more chutney and sandwich with the top half of the bun, then add a splash of Dorset yogurt and a teaspoon of mango chutney.