Parsnip, carrot and onion bhaji burgers

Sweet carrots and parsnips make a winning combination in my healthy spin on an onion bhaji. Serve with spicy fries in a brioche bun and they’ll beat any veggie burger you’ve ever tasted!

I wouldn’t normally mess with a classic, but these parsnip, carrot and onion bhaji burgers might just be my greatest invention. This veggie burger recipe was actually inspired by a curry I had in Madeira, which was topped with crispy strands of deep-fried carrot and parsnip.

It was so good that I went back and ordered the dish again… just because of the garnish. I’ve used that as the basis for these three-in-one bhajis burgers, which are baked – rather than deep fried – in an irresistibly light and crispy batter.

Veggie burgers have never tasted so good.

How To Make Parsnip, Carrot And Onion Bhaji Burgers

• Chef Catling’s recipe notes
• Recipe: Parsnip, carrot and onion bhaji burgers
• Frequently asked questions

Tips & Notes To Know

• Shred and squeeze your vegetables: Grated parsnips, carrots and onions retain a lot of water, which can make the bhajis fall apart or turn soggy. To prevent this, place the grated vegetables in a clean tea towel or cheesecloth and squeeze hard to extract as much liquid as possible.
• Use gram flour: Chickpea flour is traditional and adds that signature nutty taste. It’s also naturally gluten-free.
• Want to make them spicier? Add some fresh green chilies or use a sprinkling of deggi mirch (India’s equivalent of cayenne pepper) to the batter.
• Make ahead: You can prepare the bhaji burgers in advance and even freeze them for another time. Just add an extra 5 minutes to the cooking time when baking straight from frozen.

Parsnip, carrot and onion bhaji burgers

Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins

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Ingredients

1 carrot, peeled 
1 parsnip, peeled
1 red onion
1 tsp tandoori curry powder
1/2 tsp garam masala
1/4 tsp ground turmeric
1/2 tsp nigella seeds
1/2 tsp cumin seeds
50g gram flour
1 large free-range egg
Olive oil, for brushing  

Instructions

Step 1
Preheat the oven at 180C. Grate the onions, carrot and parsnips into a bowl and use a clean tea towel to squeeze and extract as a much liquid as possible from the vegetables.

Step 2
In a mixing bowl, combine the grated carrot, parsnip and onion with the spices and gram flour and stir well. Mix in the egg and divide the mixture into eight.

Step 3
Form into patties and place on a baking tray lined with parchment. Brush the tops of the bhaji burgers with olive oil and bake in the oven for 35-40 minutes or until nicely browned and set.

Step 4
Serve hot with spicy fries, burger buns and plenty of mango chutney and salad.

Frequently Asked Questions

What Is Gram Flour?

Sometimes referred to as besan or chickpea flour, gram flour is a staple in Indian and Middle Eastern cuisine and is made from protein-rich yellow split peas or chickpeas that have been ground to a fine powder.

Unlike plain flour, it is naturally gluten free and is typically used as a binding agent to make onion bhajis, pakoras and falafal. You can find it in all major supermarkets, often in the gluten-free or international foods sections.

What Should I Do With My Vegetable Peelings?

Make vegetable crisps for a pre-dinner snack. Simply pat your carrot and parsnip peelings dry, then drizzle in a little olive oil until lightly coated. Season well with sea salt and then place in a single layer on a baking tray.

Cook in a preheated oven at 180C for 10-15 minutes, flipping once. Let them cool slightly before serving – they’ll be even crispier that way.