CRISPY SPICED ONION FRITTER BURGERS WITH MANGO CHUTNEY

Not your run-of-the-mill filling, these crispy, light onion fritters are sandwiched with mayo, fresh herbs and dollops of fragrant chutney in this riff on onion bhaji.

2 small red onions, thinly sliced 2 cloves garlic, crushed

1 tablespoon grated fresh ginger

¼ cup chopped coriander ½ cup plain flour ¼ teaspoon baking soda 2 teaspoons mild curry powder ½ teaspoon ground chilli

¼ and teaspoon cumin seeds each fennel seeds

1 teaspoon sea salt ¼-¹/3 cup water TO COOK AND ASSEMBLE vegetable oil for cooking

4 burger buns, halved and toasted

mayonnaise, tamarind, kasundi or mango chutney and coriander or mint

Toss the onions, garlic, ginger and coriander together in a large bowl.

Combine the flour, baking soda, curry powder, chilli, fennel and cumin seeds and the salt. Add to the onions and toss together. Sprinkle over the water and mix through, adding more if needed until it’s all holding together and is quite sticky.

TO COOK AND ASSEMBLE: Heat 2cm of oil in a large sauté pan. A small piece of batter dropped in should sizzle and float to the surface when it is hot enough.

Drop flattish spoonfuls of batter into the pan, making sure they’re not too thick. Cook for 2 minutes then turn and cook for a further 2 minutes. Drain on kitchen towels and sprinkle with sea salt.

Spread each bun half with mayo and chutney. Add a stack of crispy fritters and coriander or mint and sandwich together. MAKES 4