| 200 g | flour |
| 1 | potato |
| 8 | carrots |
| ⅓ | broccoli |
| 1 | Onion |
| 1½ | Red chilli |
| ⅓ | red cabbage |
| 4 | garlic (grated) |
| ginger (grated) | |
| cilantro | |
| ¼ tsp | cumin seed |
| ½ tsp | turmeric |
| 1 tsp | garam masala |
| 4 | cardamom pods |
| 50 g | Dried pomegranate |
| ¼ tsp | ground cinnamon |
| 1 tsp | ground cumin |
| 6 | burger buns |
| Sriracha Mayo | |
| feta cheese (for garnish) | |
| 2 tbsp | pure yogurt |
| 1 | lime |
| vegetable oil (for deep frying) |
Get the potato, 4 of the carrots, ginger and garlic and grate them in to a bowl. Then brake the broccoli in to small pieces. Dice the onion, cilantro and chilli.
Crush all the spices. Only using half of the ground cumin. Wait to add the pomegranate seeds separately.
Add all the spices and the flower and mix thoroughly. You will not need to add any water because of the potatoes. I use my hands to mix but you can use a spoon of course.
Add the 1 whole lime zest and the dried pomegranate seeds and mix some more. Cover and set aside.
With remaining carrots, grate them and add them to a bowl of the grated cabbage. Add a generous amount of cilantro chopped finely. Add the remaining half a teaspoon of ground cumin, a pinch of salt and pepper, the juice from the lime, and the yogurt. Mix all together and you have the Indian slaw.
Add about 1cm of veg oil to a pan and heat. Add about 1 and a half tablespoons of the mix per burger and fry evening on each side. Each side should take 1-2 minutes.
Add the slaw, sriracha mayo and pakora to the slightly toasted burger bun. Sprinkle some feta on top and enjoy.
