- 150 g organic cauliflower, washed and broken into small (1-2cm) florets
- 250 g organic potatoes, peeled
- 1 onion, finely chopped
- 75 g peas (thaw them first if using frozen)
- 2 cloves garlic, peeled and roughly chopped
- 3 cm piece of ginger, peeled and roughly chopped
- 1 whole red chilli
- 1 tsp black mustard seeds
- 2 tsp cumin seeds
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 2 tsp garam masala
- 15 g fresh coriander, finely chopped
- 1/2 tsp sea salt
- 2 tbsp groundnut or sunflower oil (for frying)
- Place the chilli, garlic and ginger in a blender or pestle and mortar and work into a fairly smooth paste. Put the potatoes into boiling water for fifteen minutes, preferably in the base of a steamer. While they are boiling, place the cauliflower florets on top to steam for just 3 minutes. Remove and drain the cauliflower and place into a large mixing bowl. Drain the potatoes and add to the cauliflower. Mash the mixture roughly, enough to bind all the ingredients together but whilst still retaining some texture.
- Heat 2 tbsp of oil over a medium heat in a large pan. When hot add the black mustard seeds and the cumin seeds. They should start to sizzle immediately. Stir for 30 seconds and then add the onions. Reduce the heat slightly and cook for around 5 minutes until the onion has softened.
- Add the peas, followed by the turmeric, ground coriander and the chilli, ginger and garlic mixture to the pan. Cook for a further five minutes, stirring regularly. Remove from the heat and stir in the garam masala, sea salt and chopped coriander. Set to one side to cool for a few minutes, before adding to the bowl of cauliflower and potato. Mix well. Divide the mixture into eight equal pieces and shape into burgers. Place the burgers on a flat baking sheet and place in the fridge to firm up for at least 30 minutes.
- When ready to cook, remove the burgers from the fridge. You will need to cook them in two batches, unless you have an enormous pan. Pour oil into a large frying pan or skillet to a depth of 1cm and place over a medium to high heat. When the oil is hot, carefully place four burgers into the pan. Cook for 4 to 5 minutes, or until golden brown underneath. Gently turn the burgers over and cook for a further 4 to 5 minutes. Remove from the pan and drain on kitchen paper. Serve immediately.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen