INDIAN VEGGIE BURGERS

Serves 4

INGREDIENTS:

For the burgers: 1 sweet potato, peeled and chopped; 2 medium carrots, peeled and chopped (approx. 70g); 70g cauliflower florets; 70g frozen peas; 1tbsp. oil for frying; 2cm piece of ginger, peeled and grated; 1 medium red onion, finely chopped; 15g green onions; 1 green chilli, finely chopped; 1tsp garam masala; ½tsp cumin powder; ½tsp red chilli powder; finely chopped coriander (approx. 10g); 1tsp sea salt; fine breadcrumbs

To Serve: 4 brioche or burger buns; olive oil for brushing; green salsa (see ingredients below); crisp lettuce; 1 red onion, sliced; 2 medium tomatoes, sliced; Chilli sauce

For the green salsa:

1 small red onion, peeled and quartered; ½ cucumber, deseeded (approx. 100g), cut into wedges; 1 green chilli, deseeded; 15g fresh coriander, stalks removed; 5g mint, stalks removed; juice of half a lemon; pinch of sea salt

METHOD:

1. Add 700ml of water to the cooking pan of a Cuisinart Cook In multicooker and place in the steaming tray. Set the temperature to high, to allow the water to come to the boil. Alternatively, you can steam on a hob.

2. Add chopped sweet potato and carrots. Steam the vegetables for approximately 7mins before adding cauliflower and peas. Continue steaming for a further 5mins, or until the vegetables are soft. Set them to one side.

3. Add 1tbsp of oil to a pan and gently sauté ginger, red onion, green onion and green chillies, until softened, stirring frequently. Add the steamed vegetables and stir well.

4. Cook for several minutes, then add the garam masala, cumin powder, chilli powder, coriander and sea salt. Stir to combine. Allow to cool slightly.

5. Put the cooled veggie burger mixture in a bowl and mix well. It will be quite sticky.

6. Remove and divide into four, before shaping into patties. Coat the outside of each patty with breadcrumbs.

7. Place on a tray in the refrigerator to firm up for about half an hour.

8. Lightly coat with oil and grill burgers on each side until starting to brown and crisp. Set aside in a warm oven.

9. Cut the buns in half and brush the cut sides with a little olive oil. Place on the grill oiled side down to toast.

10. To make the salsa, chop onion, cucumber, chilli, coriander, mint, lemon juice and salt until you have a chunky consistency.

11. Serve your veggie burgers, topped with the green salsa, lettuce, onions, tomatoes and chilli sauce.