Bombay burger
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
- Soy
- Gluten
Ingredients
1 packet
Mango Chutney
1 packet
Coriander
1
Garlic
2
Spring Onion
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy, Gluten.)
1
Baby Cos Lettuce
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat;)
1 packet
Mayonnaise
(Contains: Eggs;)
1
Cucumber
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2 cm chunks. Thinly slice the spring onions. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Thinly slice the tomato and cucumber. In a small bowl, mix together the mango chutney and mayonnaise. In a small bowl, add the vinegar, water, sugar and salt. Stir to dissolve and add the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the dressing.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Set aside uncovered to cool slightly.
While the potatoes are boiling, heat a drizzle of olive oil in a large frying pan over a medium heat. Add the spring onion and mustard seeds and cook, stirring, until softened, 3-4 minutes. Add the garlic and mild North Indian spice blend cook until fragrant, 1 minute. Remove from the heat.
Place the panko breadcrumbs on a plate. Add the spiced onions, coriander and the fine breadcrumbs to the mashed potato and mix well. When cool enough to handle, shape into patties the size of the burger buns and coat in the panko breadcrumbs. Wipe out the frying pan and return to a medium high heat with a drizzle of olive oil. Add the patties and cook until until golden and crisp, 2-3 minutes each side. TIP: To help the patties stay together, don't flip too early.
Place the bake-at-home burger buns on a plate and microwave for 1 minute. Halve the buns and toast in the frying pan over a medium-high heat until golden, 3-4 minutes. TIP: If you don't have a microwave, you can bake the buns straight on the wire rack at 180°C/160°C fan-forced for 3 minutes, or until heated through.
Drain the pickled cucumber. Build your burgers by placing some cos lettuce leaves on the base of a bun. Top with the Bombay potato pattie, mango chutney mixture, pickled cucumber and tomato.
