Beetroot and paneer burgers
An average of 5.0 out of 5 stars from 11 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 8
This tasty burger is reminiscent of the potato pavs we ate on holiday in India. A pav is a super soft eggless roll, not dissimilar to a dinner roll, and commonly found in India.
Ingredients
- beetroot: 500g/1lb 2oz cooked beetroot, grated
- paneer: 225g/8oz paneer, crumbled
- lemon juice: 2 tbsp lemon juice
- ginger: 4 tbsp greate fresh ginger root
- chillies: 2 tbsp finely chopped chillies
- sea salt: 2 tsp sea salt flakes
- fresh coriander: handful finely chopped fresh coriander
- gram flour: 2 tbsp gram flour
- smoked paprika: 1 tbsp smoked paprika
- fennel seeds: 1 tsp ground fennel seeds
- mustard seeds: 陆 tsp black mustard seeds
- cumin: 1 tsp ground cumin
- vegetable oil: vegetable oil, for frying
To serve
Method
To make the burgers, add the beetroot, ginger and chilli to a dry pan over a medium heat. Fry until most of the excess liquid has evaporated, then drain in a sieve and transfer to a large mixing bowl. Leave to cool for 5 minutes.
Add the remaining ingredients, except for the oil, and mix well. Set aside to cool.
Once cool enough to handle, shape the mixture into 8 small patties. Heat a drizzle of oil in a large frying pan and cook for 5 minutes on each side, until a nice crust has formed.
Serve the burgers in the buns, with the riata and chutney, if using.
