
Pakora Smash BurgersRecipe by Chef Heidi Fink My variation on delicious Indian spiced pakoras, these make an excellent vegetarian burger. They can be made into a regular sized burger patty, or the smaller slider size for a fun appetizer. Ingredients Pakora Burgers 30 ml (2 Tb) coriander seeds, or ground coriander 10 ml (2 tsp) cumin seeds, or ground cumin 5 ml (1 tsp) carom seeds (ajwain) - omit if you can’t find them 10 ml (2 tsp) salt 1.5 ml (¼ tsp) cayenne 1.5 ml (¼ tsp) turmeric 2.5 ml (½ tsp) garam masala 250 ml (1 cup) besan (channa flour / skinned chickpea flour) 125 ml (½ cup) water 375 ml (1½ cups) finely diced onion 375 ml (1½ cups) finely chopped or grated cauliflower 125 ml (½ cup) packed minced spinach or arugula 15 ml (1 Tb) minced fresh ginger 250 ml (1 cup) cooked or canned chickpeas, mashed to a rough paste with a potato masher Oil for frying Green Almond Chutney 60 ml (¼ cup) slivered almonds 5 ml (1 tsp) ghee or oil 250 ml (1 cup) well-packed cilantro leaves and soft stems 1 to 2 jalapenos, seeded 2 cloves garlic, peeled 2.5 ml (½ tsp) salt 80 ml (1/3 cup) fresh lemon juice 5 to 10 ml (1 - 2 tsp) sugar Burger fixings of your choice Directions Pakora burger patties: In a small frying pan, mix together the coriander seeds, the cumin seeds and the carom seeds. Place on medium heat, and cook, stirring frequently, until the seeds turn a shade darker and give off a toasty smell. Remove spices from pan and let cool, then grind to a powder in a clean coffee grinder or spice mill. Alternatively, use pre-ground spices. Mix with remaining spices, salt, and channa flour in a large bowl. Add water and mix until you get a stiff paste. Now add the finely diced vegetables along with the ginger and mashed chickpeas. Use your hands to mix everything together every well. Using about 1/3 cup per patty, form into large, flat, thin patties (thinner than regular burger, otherwise they won’t cook through the middle). Heat two large skillets over medium-low heat. Add 2 tablespoons of oil to each pan. Add three pakora patties to each pan. Fry for at least 5 minutes per side, preferably longer, adjusting the heat as necessary so that the patties don’t burn. You want them golden brown on the outside and fully cooked through the middle. Cooking low and slow is best here. Add additional oil to the second side when you flip them. Patties can be kept warm in a low oven for up to 1 hour, or cooled and reheated the next day. Top patties with a spoonful of fresh green chutney, and place in a burger bun with your desired fixings. Green almond chutney: Heat a small sauté pan over medium heat. Add the ghee and melt. Add the almonds and cook, stirring constantly, until almonds are golden and toasted. This will only take a few minutes. Scrape into a bowl and let cool. Place toasted, cooled almonds in the work bowl of a food processor. Add the remaining ingredients. Process, stopping to scrape down the sides of the work bowl, if necessary, until the chutney is finely chopped, almost pureed. Taste to adjust seasoning. Add more lemon or sugar, depending on your taste. This chutney will last for several days in the refrigerator, but will lose its bright green colour after a few hours

Pakora Smash BurgersRecipe by Chef Heidi Fink

My variation on delicious Indian spiced pakoras, these make an excellent vegetarian burger. They can be made into a regular sized burger patty, or the smaller slider size for a fun appetizer.

Directions

Pakora burger patties: In a small frying pan, mix together the coriander seeds, the cumin seeds and the carom seeds. Place on medium heat, and cook, stirring frequently, until the seeds turn a shade darker and give off a toasty smell. Remove spices from pan and let cool, then grind to a powder in a clean coffee grinder or spice mill. Alternatively, use pre-ground spices.
Mix with remaining spices, salt, and channa flour in a large bowl. Add water and mix until you get a stiff paste. Now add the finely diced vegetables along with the ginger and mashed chickpeas. Use your hands to mix everything together every well.
Using about 1/3 cup per patty, form into large, flat, thin patties (thinner than regular burger, otherwise they won’t cook through the middle).
Heat two large skillets over medium-low heat. Add 2 tablespoons of oil to each pan. Add three pakora patties to each pan. Fry for at least 5 minutes per side, preferably longer, adjusting the heat as necessary so that the patties don’t burn. You want them golden brown on the outside and fully cooked through the middle. Cooking low and slow is best here. Add additional oil to the second side when you flip them.
Patties can be kept warm in a low oven for up to 1 hour, or cooled and reheated the next day.
Top patties with a spoonful of fresh green chutney, and place in a burger bun with your desired fixings.
Green almond chutney: Heat a small sauté pan over medium heat. Add the ghee and melt. Add the almonds and cook, stirring constantly, until almonds are golden and toasted. This will only take a few minutes. Scrape into a bowl and let cool.
Place toasted, cooled almonds in the work bowl of a food processor. Add the remaining ingredients. Process, stopping to scrape down the sides of the work bowl, if necessary, until the chutney is finely chopped, almost pureed.
Taste to adjust seasoning. Add more lemon or sugar, depending on your taste.
This chutney will last for several days in the refrigerator, but will lose its bright green colour after a few hours

Pakora Smash BurgersRecipe by Chef Heidi Fink

Ingredients

Directions