Published On: Tue, Feb 25th, 2020

Gluten-free vegetarian burgers

Gluten-free vegetarian burgers: Indian veggie burgers with coconut onion bhajis recipe by Billy & Jack for Canned Food UK

These gluten-free vegetarian burgers are perfect for those wanting something a little bit different. An Indian / burger mash-up, this recipe is served with some delicious gluten-free onion bhajis too!

Gluten-free vegetarian burgers

Indian veggie burgers

Prep Time 20 minutes
Cook Time 20 minutes
Servings 8
Calories 744 kcal
Author Billy & Jack for Canned Food UK

Ingredients

For the burger

  • 560 g tinned peeled new potatoes
  • 400 g tinned petit pois and baby carrots
  • 1/2 a 290g tin of sliced mushrooms
  • 1/2 a 390g tin of fried onions
  • 1 heaped tsp garlic paste
  • 1 heaped tsp curry paste
  • 250 g gluten-free breadcrumbs
  • 8 tbsp yoghurt
  • 2 heaped tsp mild curry powder
  • 8 tsp mango chutney
  • a handful of coriander leaves
  • 8 brioche buns (we used Genius)
  • 2 little gem lettuces
  • 3 vine tomatoes
  • rapeseed oil

For the onion bhajis

  • 1/2 a 400g tin of coconut milk
  • 390 g tinned fried onions
  • 75 g gluten-free flour
  • 1 tsp ground cumin
  • oil, for deep frying

Instructions

  1. For the burger, drain the potatoes, petit pois and baby carrots, sliced mushrooms and fried onions. Add to a large frying pan with a little oil, the garlic and curry paste. Heat for 5 minutes until the vegetables start to brown.

  2. Remove from the heat and combine with a potato masher, leaving some texture. Season and stir in the breadcrumbs to form a stiffer mixture. Set aside to cool.

  3. For the bhajis, brown the onions for 5 minutes over a high heat to remove some moisture, then stir in the coconut milk followed by the flour and the cumin and combine well.

  4. Heat the oil in a deep-sided frying pan and when hot, or registering 180°C/340ºF, add 8 spoonfuls of the bhaji mixture and fry for 1 minute. Turn over and cook for a further minute or until golden brown and crispy. Remove and drain on kitchen paper.

  5. Mould the burger mixture into 8 even patties and fry on each side for 2 minutes until brown and warmed through.

  6. Mix the yoghurt and curry powder, spread a tbsp over the toasted buns, add 3 slices of tomatoes and two lettuce leaves, then top with the burger, add a tsp of mango chutney followed by the onion bhaji.

Nutrition Facts
Indian veggie burgers
Amount Per Serving
Calories 744 Calories from Fat 265
% Daily Value*
Fat 29.4g45%
Saturated Fat 9.1g57%
Sugar 25.7g29%
Protein 19.2g38%
* Percent Daily Values are based on a 2000 calorie diet.

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