Curry spices are both comforting and invigorating, and when mixed with cauliflower they make a powerful flavour experience!
This Bombay Burger vegan recipe by Nina Olsson is taken from Veggie Burger Atelier, £16.99, Quarry Books. Reproduced here with permission.
Curry spices are both comforting and invigorating, and when mixed with cauliflower they make a powerful flavour experience! This patty gets its beautiful golden colour from turmeric, the little root that’s been making headlines as a superfood.
Turmeric has a healing effect on our bodies when it’s eaten regularly—something the rich cooking tradition of India has made good use of for thousands of years is now acknowledged by studies in the West.
This delicious curry patty is accompanied by a sesame-carrot salad and lime cashew cream for vegan goodness!
Bombay Burger [vegan] by Nina Olsson
- blender or food processor
- mixing bowl
- baking sheet
FOR LIME CASHEW CREAM:
- 200 g cashews soaked for 1 to 3 hours in enough water to cover and drained
- Juice of 1 lime
- 1 teaspoon honey or agave syrup
- Pinch salt
- Water to thin
FOR SESAME-CARROT SALAD:
- 5 rainbow or regular carrots – peeled and shaved into ribbons
- 3 tablespoons 45 ml rice vinegar
- 1 tablespoon 15 ml toasted sesame oil
FOR THE PATTIES:
- 3 tablespoons 45 ml vegetable oil or (42 g) ghee, divided
- 80 g finely diced onion
- 220 g cauliflower – grated
- 3 cloves garlic – crushed
- 1 tablespoon 6 g grated fresh turmeric
- 1 tablespoon 6 g garam masala
- 1 teaspoon grated fresh ginger
- 3/4 teaspoon salt plus more to taste
- 1/2 teaspoon red pepper flakes
- 100 g rolled oats
- 100 g cooked brown rice
- 75 g toasted almonds – ground
- 8 g fresh cilantro leaves – finely minced
- 2 tablespoons plus 1 teaspoon 35 ml fresh lemon juice
- 2 tablespoons 30 ml rapeseed oil
- 1 tablespoon 4 g nutritional yeast or grated Parmesan cheese
- 1 teaspoon coconut sugar
- 1/4 teaspoon freshly ground black pepper
- 4 buns – halved and lightly toasted
- Preheat the oven to 180°C / 350°F / 160°C Fan / Gas Mark 4
TO MAKE THE LIME CASHEW CREAM:
- In a blender or food processor, combine all the ingredients for the cashew cream and process until smooth. Set aside.
TO MAKE THE SESAME-CARROT SALAD:
- In a medium-sized bowl, stir together the carrot ribbons, vinegar, and sesame oil until well coated. Set aside.
TO MAKE THE PATTIES:
- Place a skillet over medium-high heat and add 1 tablespoon (15 ml) oil or (14 g) ghee. Add the onion and fry for 4 to 5 minutes, or until translucent. Transfer to a large bowl. Add another tablespoon (15 ml) oil or (14 g) ghee and the cauliflower, garlic, turmeric, garam masala, ginger, salt, and red pepper flakes. Fry for 6 to 8 minutes, stirring. Transfer to the bowl with the onion.
- Add the remaining patty ingredients to the bowl and mix to combine. Working in batches, pulse the mixture in a food processor for a few spins until the rice and oats are broken up. Be careful not to over blend—you want a crumbly texture. Refrigerate the mixture for 30 minutes, or up to 24 hours covered.
- Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-high heat and add the remaining tablespoon (15 ml) of oil or tablespoon (14 g) ghee. Fry the patties for 4 to 8 minutes per side. Lightly season with salt and pepper and transfer them to a rimmed baking sheet and bake for 8 to 10 minutes.
- Assemble the burgers between the warm buns and serve topped with the Lime Cashew Cream and Sesame-Carrot Salad.
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