With handmade chips, salted cabbage, fresh salad and vegan mayo.
1 tbsp curry powder
1tbsp dried herbs
Salt to taste
Olive oil to bind
Put the burger ingredients in a blender and pulse a few seconds at a time.
You want your mix to have a coarse texture. Divide the mix into three.
Put in a 200c oven (gas mark 6) for 25-30 minutes until they’re golden brown.
Meanwhile, cut your potatoes into thin wedges (leave the skin on).
Heat up your fryer to a medium setting. I’m going to double cook my chips. Blanch them for 6 minutes, then take them out and let them cool down for 10 minutes.
Then, turn your fryer on full and fry until crispy.Make up a simple rustic salad of iceberg lettuce, tomato and cucumber. Spoon over some of the vegan mayo I made in the Indian chickpea dish.
I like to add a bit of chilli heat to my burger so I drizzle over some hot sriracha sauce. The braised red cabbage I made in my Parsnips, carrots, potato and cabbage recipe makes a great accompaniment to these burgers.