Instructions

• Preheat the oven to 360°F (180°C).
• Prepare the vegetables and aromatics: coarsely grate 1 medium sweet potato and 2 small carrots; slice 1 yellow (or red) onion; mince 1 clove garlic; grate 1 tablespoon fresh ginger; chop 1 green chilli into rings; chop 1 bunch (1 cup) cilantro. Juice 1 lime and set the juice aside.
• In a large mixing bowl combine the grated sweet potato, grated carrots, sliced onion, minced garlic, grated ginger, chopped green chilli, and chopped cilantro.
• Add the spices and seasoning to the bowl: 2 teaspoons ground turmeric, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon ground coriander, and ½ teaspoon sea salt. Pour in the 1 lime juice and mix thoroughly.
• Add 75 grams (½ cup) gram flour (chickpea flour) to the mixture and add the 2 tablespoons water. Mix well, then add additional water a little at a time only if needed to help the mixture bind; the mixture should hold together when pressed but not be too wet.
• Divide the mixture into 6 equal portions. With lightly moistened or dry hands, shape each portion into a round burger patty about 1 inch (3 cm) thick.
• Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. If the pan is not large enough, fry the patties in batches so they do not crowd.
• Fry the patties in the pan until golden and crispy on the bottom, about 3–4 minutes. Flip and fry the other side until golden and crispy, another 3–4 minutes.
• Transfer the browned patties to a baking tray and bake in the preheated oven for 10 minutes to ensure they are cooked through in the middle.
• While the patties bake, prepare the buns and toppings: crush 2 poppadoms into crumbs; shred the head of lettuce; slice 1 fresh red chilli; have 3 tablespoons vegan mayo and 6 tablespoons mango sauce (optional) ready.
• To assemble each burger: spread a little vegan mayo on the base of each of the 6 buns (use the full 3 tablespoons divided among the buns). Sprinkle the crushed poppadom crumbs over the mayo on each base (divide the 2 poppadoms evenly).
• Place one baked patty on each prepared bun base. If using mango sauce, spoon and spread the 6 tablespoons of mango sauce evenly over the patties.
• Top each patty with shredded lettuce, a few slices of fresh red chilli, and some chopped cilantro for garnish (use the remaining cilantro as desired). Cover with the bun tops.
• Serve immediately and enjoy.