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.