Name: Bhaji burger
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3 servings
Ingredients: 400g lamb mince; 2 tbsp tandoori paste; 1 tsp cumin seeds; ½ cucumber; 150g pot plain yogurt; ½ small pack mint leaves chopped; 100g plain flour; 1 tbsp garam masala; 1 tsp bicarbonate of soda; 1 onion halved and finely sliced; 3 tbsp sunflower oil; 3 burger buns (we used brioche buns), toasted; a few lettuce leaves; red onion thinly sliced; mango chutney

We've combined two of our favourite recipes to make a bhaji in a bun. Serve with mango chutney and a fluffy brioche bun

Ingredients

400g lamb mince

2 tbsp tandoori paste

1 tsp cumin seeds

½ cucumber

150g pot plain yogurt

½ small pack mint leaves chopped

100g plain flour

1 tbsp garam masala

1 tsp bicarbonate of soda

1 onion halved and finely sliced

3 tbsp sunflower oil

3 burger buns (we used brioche buns), toasted

a few lettuce leaves

red onion thinly sliced

mango chutney

Instructions

1 First, make the burgers. Tip all the ingredients into a bowl with a good pinch of salt and squeeze together with your fingers. Shape into three patties and chill in the fridge.

2 For the raita, grate the cucumber and squeeze out as much liquid as you can. Put in a bowl with the yogurt, mint and some salt. Mix and chill.

3 For the bhajis, tip the flour, spices and bicarb into a bowl with a pinch of salt. Slowly add 200ml cold water to make a thick batter (you might not need all of it), then mix in the onion.

4 Heat the oil in a large frying pan. Add the batter in batches so you have three burger-sized bhajis. Sizzle for 3 mins until crispy on one side, then flip and cook on the other side until cooked through. Keep warm.

5 Barbecue, griddle or pan-fry the burgers to your liking. Put lettuce and a burger on each bun and top with some raita, a bhaji and red onion. Serve the mango chutney on the side.