![Bombay Burger from Veggie Burger Atelier [vegan]](https://theflexitarian.co.uk/wp-content/uploads/2018/05/Bombay-Burger-from-Veggie-Burger-Atelier-vegan-v8-300x300.jpg)
Bombay Burger [vegan] by Nina Olsson
Curry spices are both comforting and invigorating, and when mixed with cauliflower they make a powerful flavor experience!
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
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
Instructions
- 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.
Nutrition
Serving: 1burgerCalories: 880kcalCarbohydrates: 78gProtein: 23gFat: 56gSaturated Fat: 15gPolyunsaturated Fat: 11gMonounsaturated Fat: 26gTrans Fat: 1gSodium: 299mgPotassium: 1070mgFiber: 11gSugar: 15gVitamin A: 12815IUVitamin C: 33mgCalcium: 201mgIron: 7mg