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The best Indian veggie burger

by Sarah Alcock

Serves: 6

Lots of readers have been writing to us to say how much they enjoyed Anjum Anand's vegetarian dishes with an Indian twist in the September issue of Sainsbury's magazine. We've also been enjoying this monster veggie burger – so much nicer than ready-made versions, and perfect if you have a veggie guest or two at a 'catch the end of the summer' barbecue this weekend. It's one of the gems in Anjum's great new book Anjum's Indian Vegetarian Feast (Quadrille, £19.99)

Buy Anjum's Indian Vegetarian Feast (Quadrille, £19.99) for the special price of £13.99, including UK postage, by calling 01256 302699 and quoting ref 7LA. Offer closes 31 October 2012. Subject to availability.

Mile-high chickpea burgers with Indian purple coleslaw

These vegetarian burgers are spicy and deeply satisfying. The coleslaw really adds a crisp texture and fresh tang.


  • 4 tbsp vegetable oil
  • 1½ tsp cumin seeds
  • 1 small onion, finely chopped
  • 2 rounded tsp finely chopped root ginger
  • 4 cloves garlic, finely chopped
  • 2 tsp ground coriander
  • 1½ tsp ground cumin
  • 1½ tsp garam masala
  • 1½ tsp chilli powder
  • 2 x 410g tins chickpeas, drained and rinsed
  • 2 slices wholemeal bread, blitzed into breadcrumbs
  • For the coleslaw
  • 50g shredded red cabbage
  • 25g finely sliced red onion
  • 25g finely sliced carrot
  • a large handful of chopped coriander leaves
  • 75g mayonnaise
  • 25g Greek yogurt
  • 2 tsp lemon juice


  1. For the burgers, heat 2 tbsp of the oil in a nonstick pan. Add the cumin seeds and cook for 10-20 seconds, or until they have darkened slightly, then add the onion and cook until golden and the edges are beginning to brown.
  2. Add the ginger and garlic and cook gently for 1 minute, then add the spices, 1 tsp salt and 50ml water and cook until the mixture is dry.
  3. Tip the chickpeas into the pan and cook until any moisture has evaporated. Taste and adjust the seasoning. Pour just over three-quarters of the pan’s contents into a food processor with the breadcrumbs and blend until smooth.
  4. Lightly crush the remaining mixture in the pan with a potato masher, then scrape the blended mixture back into the pan and mix well. Leave until cool enough to handle.
  5. Mix together all the ingredients for the coleslaw and season to taste.
  6. Heat the remaining 2 tbsp oil in a nonstick frying pan. Form the chickpea mixture into 6 patties, smoothing off the edges.
  7. Place in the pan and cook over a medium heat for 6-8 minutes, turning once, until both sides are lightly browned. You may need to cook them in batches.
  8. Meanwhile, split the buns and toast the cut sides. Add tomato slices, a chickpea burger, the coleslaw and lettuce to half of the cut buns, top with another bun half and enjoy!


Anjum's chickpea burgers freeze well. Make a batch and use as needed; defrost before cooking.

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