Recipe Harriet Boucher, Images Brydie Thompson
Onion Bhaji and Smashed Avo Burger with Tamarind Chutney
This is my take on a vegan burger. Jenny’s Tamarind Chutney has been a family favourite in my house for as long as I can remember, so it was a must in this recipe! If you’re craving a bit of dairy, add some fried haloumi or a herby yoghurt to this burger. You could also re-create this recipe into a canapé or a slider for summer entertaining.
Onion Bhajis:
¾ cup chickpea flour
½ tsp baking powder
1 tsp salt
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp chilli powder
1 green chilli, deseeded and finely chopped
2 tbsp freshly chopped coriander
1 tsp lemon juice
5–6 tbsp water
2 medium onions, thinly sliced
oil for frying
Place the chickpea flour, baking powder, salt, cumin, turmeric, chilli powder, chilli, coriander and lemon juice in a large bowl and whisk to combine. Add in the water.
Once you’ve got a thick batter, add the onion slices and stir to coat with the batter, or mix with your hands.
Heat a large wok on the stove top on a medium heat and add enough oil so that you’ve got about a 2cm layer of oil.
Carefully drop heaped tablespoons of the batter into the hot oil, cooking about 3 bhajis at a time. Fry for about 2 minutes on each side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of your batter is gone. You should get 6 large bhajis out of this.
Smashed Avo:
2 ripe avocados
2 tbsp lime juice
2 tbsp chopped coriander
½ red chilli, finely diced
salt and pepper to taste
Scoop out avocado into a bowl. Smash roughly with a fork so you still have a bit of texture. Add lime juice, coriander, chilli and salt and pepper. Taste and add more lime/salt/pepper if needed.
Putting It All Together
1 recipe Onion Bhajis
1 recipe Smashed Avo
Jenny’s Tamarind Chutney – Available at Vetro
Cucumber ribbons
Rocket leaves
Toast buns in the oven. Spread tamarind chutney on top and bottom. Place a layer of rocket on the bottom bun, then a dollop of smashed avo, an onion bhaji then some cucumber ribbons. Garnish with some extra red chilli and coriander then finish with the top bun.