This juxtaposition of Indian cuisine with the classic American burger is an absolute dream. A bhaji patty topped with a simple mango chutney, a fresh and colourful sambal and raita, all sandwiched together with a fluffy sesame bun. Served with spiced sweet potato wedges. A fusion dream!
Brilliant Bhaji Burger
Brilliant Bhaji Burger
with a mango chutney, fresh coriander & sweet potato wedges
Hands on Time: 20 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Bhaji Mix
- Chutney
- Fresh Coriander
- Mango Pieces
- NOMU Indian Rub
- Plum Tomato
- Plum Tomatoes
- Raita
- Red Onion
- Red Onions
- Schoon Burger Bun
- Schoon Burger Buns
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the Indian rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SAMBAL & CHUTNEY
In a small bowl, add the diced tomato, a ¼ of the diced onion, the chopped coriander, ½ the mango chunks, a drizzle of olive oil, and seasoning. Mix until fully combined. In a separate bowl, add the chutney and the remaining mango chunks. Mix until fully combined.
BHAJI BATTER
In a bowl, combine the bhaji mix with the remaining rub. Gradually mix in 25ml of water until it forms a smooth batter. It should be the consistency of plain yoghurt. If it’s too thick, loosen with more water in 5ml increments until the desired consistency. Stir through the remaining diced onion.
FRYING FRENZY
Place a pot over a medium-high heat and fill with 4-5cm of oil. When hot, scoop in the batter to form a bhaji patty and deep fry for 2-3 minutes until cooked through and golden, flipping halfway. On completion, drain on some paper towel and season.
PERFECT BUNS
Place a pan over a medium heat. Spread butter on the cut side of the halved bun or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp.
BHAJI BURGER TIME
Smear the raita on the toasted bun half. Top with some of the sambal. Pop on the bhaji patty, and dollop over the mango chutney. Serve with the roast sweet potato wedges and side with any remaining sambal. You’ve earned it, Chef!
Sweet Potato - 250g
NOMU Indian Rub - 7,5ml
Plum Tomato - 1
Red Onion - 1
Fresh Coriander - 4g
Mango Pieces - 80g
Chutney - 45ml
Bhaji Mix - 75ml
Schoon Burger Bun - 1
Raita - 45ml
GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the Indian rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SAMBAL & CHUTNEY
In a small bowl, add the diced tomato, a ¼ of the diced onion, the chopped coriander, ½ the mango chunks, a drizzle of olive oil, and seasoning. Mix until fully combined. In a separate bowl, add the chutney and the remaining mango chunks. Mix until fully combined.
BHAJI BATTER
In a bowl, combine the bhaji mix with the remaining rub. Gradually mix in 50ml of water until it forms a smooth batter. It should be the consistency of plain yoghurt. If it’s too thick, loosen with more water in 5ml increments until the desired consistency. Stir through the remaining diced onion.
FRYING FRENZY
Place a pot over a medium-high heat and fill with 4-5cm of oil. When hot, scoop in 50-60ml of batter per bhaji patty (1 bhaji patty per person) and deep fry for 2-3 minutes until cooked through and golden, flipping halfway. On completion, drain on some paper towel and season.
PERFECT BUNS
Place a pan over a medium heat. Spread butter on the cut side of the halved bun or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp.
BHAJI BURGER TIME
Smear the raita on the toasted bun halves. Top with some of the sambal. Pop on the bhaji patty, and dollop over the mango chutney. Serve with the roast sweet potato wedges and side with any remaining sambal. You’ve earned it, Chef!
Sweet Potato - 500g
NOMU Indian Rub - 15ml
Plum Tomato - 1
Red Onion - 1
Fresh Coriander - 8g
Mango Pieces - 160g
Chutney - 85ml
Bhaji Mix - 150ml
Schoon Burger Buns - 2
Raita - 90ml
GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the Indian rub and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SAMBAL & CHUTNEY
In a small bowl, add the diced tomato, a ¼ of the diced onion, the chopped coriander, ½ the mango chunks, a drizzle of olive oil, and seasoning. Mix until fully combined. In a separate bowl, add the chutney and the remaining mango chunks. Mix until fully combined.
BHAJI BATTER
In a bowl, combine the bhaji mix with the remaining rub. Gradually mix in 75ml of water until it forms a smooth batter. It should be the consistency of plain yoghurt. If it’s too thick, loosen with more water in 5ml increments until the desired consistency. Stir through the remaining diced onion.
FRYING FRENZY
Place a pot over a medium-high heat and fill with 4-5cm of oil. When hot, scoop in 50-60ml of batter per bhaji patty (1 bhaji patty per person) and deep fry for 2-3 minutes until cooked through and golden, flipping halfway. On completion, drain on some paper towel and season.
PERFECT BUNS
Place a pan over a medium heat. Spread butter on the cut side of the halved bun or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp.
BHAJI BURGER TIME
Smear the raita on the toasted bun halves. Top with some of the sambal. Pop on the bhaji patty, and dollop over the mango chutney. Serve with the roast sweet potato wedges and side with any remaining sambal. You’ve earned it, Chef!
Sweet Potato - 750g
NOMU Indian Rub - 22,5ml
Plum Tomatoes - 2
Red Onions - 2
Fresh Coriander - 12g
Mango Pieces - 240g
Chutney - 125ml
Bhaji Mix - 225ml
Schoon Burger Buns - 3
Raita - 125ml
GOLDEN WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the Indian rub and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SAMBAL & CHUTNEY
In a small bowl, add the diced tomato, a ¼ of the diced onion, the chopped coriander, ½ the mango chunks, a drizzle of olive oil, and seasoning. Mix until fully combined. In a separate bowl, add the chutney and the remaining mango chunks. Mix until fully combined.
BHAJI BATTER
In a bowl, combine the bhaji mix with the remaining rub. Gradually mix in 100ml of water until it forms a smooth batter. It should be the consistency of plain yoghurt. If it’s too thick, loosen with more water in 5ml increments until the desired consistency. Stir through the remaining diced onion.
FRYING FRENZY
Place a pot over a medium-high heat and fill with 4-5cm of oil. When hot, scoop in 50-60ml of batter per bhaji patty (1 bhaji patty per person) and deep fry for 2-3 minutes until cooked through and golden, flipping halfway. On completion, drain on some paper towel and season.
PERFECT BUNS
Place a pan over a medium heat. Spread butter on the cut side of the halved bun or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp.
BHAJI BURGER TIME
Smear the raita on the toasted bun halves. Top with some of the sambal. Pop on the bhaji patty, and dollop over the mango chutney. Serve with the roast sweet potato wedges and side with any remaining sambal. You’ve earned it, Chef!
Sweet Potato - 1kg
NOMU Indian Rub - 30ml
Plum Tomatoes - 2
Red Onions - 2
Fresh Coriander - 15g
Mango Pieces - 320g
Chutney - 170ml
Bhaji Mix - 300ml
Schoon Burger Buns - 4
Raita - 180ml
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