Spicy Parsnip Burgers

These tasty burgers are infused with Asian flavours, accompanied by a sharp avocado and tomato salsa, cucumber raita and served on peshwari naan bread they make a fantastic meal for lunch or dinner.

Wine Recommendation: Try a Vigonier. See The Mixed Case for details.

Portions: 4 Portions

Preparation: 15 - 20 minutes

Cooking: 5 - 8 minutes

Ingredients

Parsnip Burgers

  • 600g parsnips, peeled and roughly chopped
  • 200-250g potato, peeled and roughly chopped
  • 3 garlic cloves, crushed
  • 2 red or green chillies, finely chopped (seeds removed for a milder burger)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 5 tbsp coriander, finely chopped
  • juice and zest of 1/4 lemon
  • maldon salt and freshly ground black pepper

Salsa

  • 1 large avocado, stone and skin removed and diced
  • 3 plum or vine ripened tomatoes, diced
  • 1 spanish onion, peeled and finely diced
  • 1/3 cucumber, diced
  • 4 tbsp mint leaves
  • 4 tbsp coriander leaves
  • 2 green chillies, finely chopped
  • 1 tbsp caster sugar
  • 1 tsp maldon salt, crushed
  • juice of 1 lemon
  • 2 tbsp olive oil

To Serve

  • cucumber raita (see recipe)
  • 4 small or 2 large peshwari naan or naan bread of your choice reheated according to instructions

Method

  1. Parsnip Burgers:Place the parsnips and potatoes in a large saucepan. Cover with water and place over a heat, bring to the boil then reduce to a steady simmer and leave to cook for 10 minutes or until the parsnip and potato are well cooked. Remove from the heat and mash well with a potato masher a ricer or mouli. Place in a bowl and beat in the remaining ingredients with a wooden spoon until all the ingredients are well distributed. Set aside until ready to cook.
  2. Salsa:Place all the salsa ingredients together in a bowl and lightly mix with a fork to distribute the ingredients. Leave at room temperature until ready to serve. Before cooking the burgers prepare the raita
  3. To Cook:Reheat the naan bread according to instructions. Form four burger patties with the parsnip mixture. shaping them firmly. Heat some oil in a large saucepan over a moderate high heat. when the oil is hot add the burgers to the pan and cook for 3-4 minutes on each side (the burgers should be golden brown). Remove from the oil and serve.
  4. To Serve:Slice the naan bread so that you have eight wedges. Place one slice of naan bread on each plate, top with 2-3 tbsp of salsa, followed by a parsnip burger and drizzle over some cucumber raita Finish with remaining naan bread. Serve.