MAKES 8 BURGERS
4-6 fresh green chillies (ideally Kenyan)
2cm root ginger, peeled pinch of salt
2 medium red-skinned (or other waxy) potatoes, boiled, peeled and cooled
100g frozen peas, thawed and coarsely blended
1 green pepper, washed,
de-seeded and coarsely blended
1 carrot, peeled and coarsely blended
1 handful fresh coriander, washed and finely chopped
2 tsp salt juice of lime
1 tsp coarsely ground black pepper
40g cornflour, sieved
50g rice flour, sieved
2 thick slices of white bread, half-toasted then blended into crumbs
sunflower oil for frying
Crush the chillies and ginger together with a pinch of salt using a pestle and mortar (or a blender), to make a fine masala paste.
Grate the potatoes into a large mixing bowl. Mix in the masala paste and all the remaining ingredients apart from the breadcrumbs and frying oil. Shape into 8 burger patties of approximately 9cm in diameter and 1cm thick. Gently dip each burger in the breadcrumbs.
Heat the frying oil – about 1Ocm deep – in a large pan over a high heat (or in a deep fat fryer, if you have one) and when you think it is hot enough, test the temperature by dropping a little of the
burger mixture into the oil. When it is hot enough, the mixture will quickly spring up to float on the surface. Reduce the heat to medium.
Carefully put a burger in the hot oil and fry for 3 minutes until it turns golden brown and crispy. Remove from the pan using a slotted spoon and place on absorbent kitchen towel. Repeat with the remaining burgers.
Build the burgers to your taste – a seeded bun, lettuce, grated dairy free cheese, tomato slices, chilli sauce, ketchup or whatever you like. Serve on their own or with sticky chilli chips (page 225).
From bhajis to feast biryanis to beans on toast, Gujarati-style, Prashad at Home contains more than 100 recipes to bring warmth, taste and texture into your home, all made with the Patel’s characteristic love and passion for vegetarian food.
Kaushy learned to cook as a child on her grandmother’s farm in northern India, coming to live in the UK in the 1960s.
The success of the deli in Bradford she ran for 22 years with her husband led to the opening of Prashad, the restaurant, serving authentic Gujarati cuisine.
Prashad has now become a destination for food-lovers and fans of vegetarian cooking.
They are the winners of numerous awards, including Oliver Awards Best Indian Restaurant 2014, Yorkshire Life Chef of the Year 2013 and Morrisons Great Grub Awards 2013. Last year saw the launch of a new venture: Bundobust, in Leeds, championing traditional Indian streetfood dishes with craft beers. www.prashad.co.uk