Spiced swede burgers w/ mint yoghurt, quick pickled beetroot & turmeric potatoes.

01 Mar 2019
Spiced swede burger Alan Rosenthal

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website. Follow him on Instagram.

.....................................................................................................

This vegan burger recipe is based on the classic ingredients for an Indian pakora. You could use a variety of spices in the recipe, keeping it simple if you like or adding a whole host of spices as I have done. You could also mix up the vegetable, substituting parsnip, beetoot, sweetcorn etc for the swede if you like.

The patties freeze very well. I’d suggest freezing them before they go into the oven for the final cook.

 

Serves 4

 

Ingredients

For the burgers

100g gram flour (chickpea flour)

175g coarsely peeled and grated swede

½ tsp ground cumin

½ tsp ground coriander

¼ tsp ground turmeric

1 tsp cumin seed

½ tsp nigella seed

½ tsp mild paprika

Pinch of chilli powder (add more if you like spice)

1 tsp baking powder

½ tsp salt

100ml water

2 spring onions, finely sliced

2 tbsp tightly packed chopped coriander (you can use the stalks as well)

6 tbsp veg oil

1 beef tomato

1 baby gem lettuce

4 burger buns

 

For the quick pickled beetroot

1 medium beetroot, peeled and finely sliced (I used a mandolin)

3 tbsp white wine vinegar

1/2 tsp sugar

1/2 tsp salt

 

For the mint yoghurt

100g natural yoghurt (or vegan alternative)

1 tbsp finely chopped mint

salt

 

For the turmeric potatoes

600g potatoes, diced into large bit sized pieces

¼ tsp turmeric

2 tbsp olive oil

salt

 

Method

Preheat your oven to 175°C

First pickle the beetroot. In a medium sized bowl, simply dissolve the sugar and salt in the vinegar. Add the beetroot slices and mix them around so all the beetroot has been doused in the pickling liquid. Leave to one side whilst you prepare everything else. From time to time come back to the beetroot and give it a good mix.

Next make your burgers. Mix the gram flour with all the spices, salt and baking powder. Then mix in the water followed by the grated swede, spring onion and coriander.

frying swede patties

Heat the oil in a wide non-stick frying pan. Once hot, add large dessert spoons of the swede burger mix to the hot oil. Push them down gently to form round burger sized patties. The mixture will make 4 patties. Depending on the size of your pan you will probably need to do this in 2 batches.

Cook for 2.5 minutes on the first side until golden brown and then carefully, using a spatula, flip over and cook for another 2.5 minutes on the second side. Transfer to a tray lined with kitchen towel to absorb some of the oil. You can prep the patties ahead up to this stage and refrigerate or freeze.

Now prepare the potatoes. Mix the potatoes with the olive oil, turmeric and some salt. Transfer to a baking tray lined with non-stick paper and place in the oven for 30 minutes until golden brown.

When the potatoes have 15 minutes left to cook, place the burger patties on a baking tray and add to the oven for the remaining 15 minutes of cooking time for the potatoes.

Meanwhile mix the yoghurt with some finely chopped fresh mint and a good pinch of salt. Prepare the baby gem and beef tomato as you like. Warm the burger buns if you want.

Now build your burger. Place some baby gem on the base of your bun, top with tomato, some drained beetroot slices, some of the yoghurt and then the burger once out of the oven. Top with the other half of the burger bun and serve with the turmeric potatoes!