Indian Spiced Chickpea Burgers Charred Aubergine with Spiced Lamb
SERVES 4 PREP 20 MINUTES COOK 10 MINUTES SERVES PREP MINUTES COOK MINUTES
1 x 400g tin chickpeas, drained and rinsed
3 tsp shop-bought curry paste (korma works well) Grated zest of 1 lemon 10g coriander, stems finely chopped, leaves roughly chopped
½ red onion, finely chopped
1 tbsp coconut oil
CAULIFLOWER RAITA 300g cauliflower 150g natural yoghurt Juice of ½ lemon 10g mint leaves, finely chopped Salt and pepper TO SERVE
4 burger buns, toasted 4 tbsp mango chutney 4 lettuce leaves
4 tbsp shop-bought crispy fried onions
To make the burger mixture, place the chickpeas, curry paste, lemon zest and fresh coriander in a food processor and blitz until the mixture comes together.
If you don’t have a food processor, mash 2 the mixture with a fork instead.
Mix the red onion and breadcrumbs into 3 the chickpeas and shape into 4 patties. To make the raita, shave the raw cauliflower with a mandoline or sharp knife into thin slices and place in a bowl. Mix together the yoghurt in a bowl with the lemon juice and mint, season to taste with salt and pepper and fold into the cauliflower. 4
Heat the coconut oil in a large non-stick frying pan over a medium heat. Add the burgers and cook for 3-4 minutes on each 5 side, or until golden brown on both sides. Assemble the burgers by spreading the base of the toasted buns with mango chutney, then topping with the lettuce followed by the chickpea patties. Pile the cauliflower raita on top of each burger and sprinkle with the crispy fried onions. Place the bun lids on top and squash down a little with the palm of your hand to serve.
3 aubergines 4 tbsp olive oil
2 red onions, finely chopped
Salt and pepper
4 fat garlic cloves, crushed
2 tbsp sweet smoked paprika
2 tsp ground allspice
1½ tsp ground cinnamon
2 tsp ground coriander
2 tsp ground cumin 1kg minced lamb 4 tbsp tomato purée 3 tbsp pomegranate molasses
ONION AND PARSLEY SALAD 2 red onions, very thinly sliced Large bunch of flat-leaf parsley, leaves picked Juice of 2 lemons
TO SERVE 8 flatbreads Seeds of 1 pomegranate 300g feta, crumbled
If you have a gas hob, blacken the aubergines directly over the flame, moving them around with a pair of tongs until they are blackened on all sides and completely soft (this can take up to 20 minutes). Alternatively, place them under a hot grill and grill on highest setting for about 20 minutes until blackened on all sides (although you won’t get 2 quite the same smoky flavour). Leave the aubergines until they are cool enough to handle, then peel away and discard the blackened skin. Roughly chop the aubergines
3 and keep to one side for later.
Heat the olive oil in a large saucepan over a medium heat. Add the onions and a generous pinch of salt and fry for 5-6 minutes until soft and tinged golden. Stir in the crushed garlic and cook a further 1 minute, then stir in the spices and chopped aubergines and cook for 3-4 minutes, stirring to 4 coat the aubergine in the spices. Add the lamb to the saucepan and cook for 10-15 minutes until it's completely browned, breaking up the meat with a wooden spoon, then stir in the tomato purée and pomegranate molasses. Season to taste and cook 5 for about 5 minutes.
To make salad, mix sliced red onion in a bowl with the parsley leaves and lemon juice and season generously 6 with salt and pepper.
Warm the flatbreads. Serve them with the lamb mince, onion salad, pomegranate seeds and crumbled feta.
300ml double cream 180ml maple syrup
1 tsp vanilla bean paste 500g Greek yoghurt 320g frozen dark cherries Juice of ½ lemon
Put the double cream, 100ml of the maple syrup and the vanilla bean paste in a large mixing bowl and whisk with a handheld electric whisk until the mixture forms soft peaks. Fold in the Greek yoghurt until fully combined and pour into a wide, shallow freezer-safe container. Freeze the mixture 3-4 hours, or until
2 completely frozen.
Place the frozen black cherries in a food processor with the remaining maple syrup and lemon juice and blitz until smooth. Empty into a bowl and clean the bowl of
3 the food processor.
Chop the frozen Greek yoghurt into smaller blocks, place in the food processor and process
4 until smooth.
Tip the blended Greek yoghurt mixture back into the
5 freezer-safe container.
Ripple the frozen cherry mixture through the frozen Greek yoghurt mixture with a spoon and place back in the freezer 20-30 minutes until
6 frozen enough to scoop.
Scoop into cones or bowls to serve.
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