"This combination of spiced onion bhaji, chilli and lime slaw and mango chutney is tantalising just as long as nobody points out it sort of looks like a spider trying to crawl out of the burger. Quick, eat it before it escapes!" ~ Zac. Recipe extracted from the Vegan Junk Food cookbook by Zacchary Bird.
Serves 4 | Prep time: 20 mins | Cooking time: 10 mins
- canola oil, for deep-frying
- 2 long green chillies, finely chopped
- juice of 1 lime
- 90 g (3 oz) Mayonnaise (see page 165 or use store-bought vegan mayonnaise)
- 100 g (31⁄2 oz) white cabbage, shredded
- 80 g (23⁄4 oz) red cabbage, shredded
- 1⁄2 carrot, grated
- 4 fancy seeded burger buns
- 150 g (51⁄2 oz) mango chutney
- 2 onions, thinly sliced and core removed 6 curry leaves, finely chopped
- 1 bunch coriander (cilantro), leaves picked and finely chopped
- 1 1/2 teaspoons nigella seeds
- 3/4 teaspoon sea salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chilli powder
- 55 g (2 oz/1⁄2 cup) chickpea flour (besan)
- 35 g (11/4 oz) rice flour
- 60 ml (2 fl oz/1⁄4 cup) freshly squeezed lemon juice
- 1 tablespoon olive oil
Make the Bhajis
- To make the bhajis, combine the onion, curry leaves, half the coriander, the nigella seeds, salt, cumin, turmeric and chilli powder in a large bowl. Add the chickpea and rice flours and mix well. Pour the lemon juice, olive oil and 3 tablespoons water over the mixture and stir thoroughly until a thin batter clings to the onion.
- Heat the canola oil in a large heavy-based saucepan over high heat. Test if the oil is ready by inserting a wooden skewer or the handle of a wooden spoon into the oil; if it begins to bubble quickly then you’re ready to go.
- Divide the bhaji mixture into eight portions and group loosely together in the bowl, creating clumps while also leaving small gaps between the onion strands. Use a spatula to lower the bhajis into the oil and fry for 2–3 minutes, until golden brown, flipping regularly to ensure they cook evenly. Transfer to a plate lined with paper towel to drain.
Make the burgers
- Meanwhile, combine the chilli, lime juice and mayonnaise in one bowl and the cabbages and carrot in another bowl. Stir the mayonnaise mixture through the slaw mix, along with the remaining coriander.
- Slice the buns in half and spread the mango chutney on the top half of each bun. Spoon the slaw onto the other side. Rest two bhajis on top of the slaw and top with the chutney-covered bun halves. Press down firmly so the sauces glue everything together.
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I’m into indulgent food that looks and tastes like it shouldn’t be vegan, just to prove we can. See all recipes by Zacchary