Recipe

Onion and Parsnip Bhaji Burger

Rebecca Hutton presents a vegan inspired dish

I recently attended an evening cookery course about cooking with seasonal produce and the chef who ran it is also a vegan cook. When we think of British veg we tend to think of traditional British food, perhaps dull in comparison to the wide array of international cuisines of today. But the local chef showed us what it is possible to produce from local home grown British veg, which at the same time supports our local economy, is fresh and allows us the opportunity to reduce our carbon footprint. I was pleasantly surprised by the recipe, in fact I loved it and so I’m sharing it here. I’d describe it as an Asian fusion vegan dish.

Ingredients

2-3 white onions, sliced 2 parsnips, peeled and grated 2 tsp salt 1 tsp ground coriander 2 tsp of turmeric 1 green chilli, diced Chopped coriander 4 tbsp of gram flour, more if mixture too wet (ground chickpea flour) 3 tbsp of water Combine all the ingredients and form into patties, fry on a pan for 2-3 minutes until golden brown.

Crunchy zingy slaw

2 handfuls of shredded veggies such as cabbage and carrots Zest and juice of a lime Tbsp toasted sesame oil 2 tsp brown sugar 1 tsp sea salt Mix the lime juice, toasted sesame oil, brown sugar, and salt in a bowl. Put the shredded veg in a bowl, stir and pour over the dressing. Toss through and leave for 20 minutes for the flavours to infuse.

Roasted Vegetable Wedges

Potatoes, beetroot, parsnips, carrots etc. All cut into wedges. Spice mix: 1 tsp smoked paprika 1 tsp cumin 1 tsp oregano ½ tsp onion powder ½ tsp garlic powder 1 tbsp olive oil Preheat oven to 200 degrees celsius. Mix the spices together in a pestle and mortar or small bowl. Place the vegetable wedges into a roasting tin and sprinkle over spices and toss to get an evening coating. Then add the oil and salt and bake in the oven for 25-30 minutes, until the vegetables are tender, turning during cooking. Serve all together and enjoy!

Rebecca Hutton

is an external communications executive at Simplyhealth.