Make the jam… drizzle some oil in a sauce pan, add the red onion and heat over a low heat until softened (about 6 mins), add the garlic and ginger to the pan and cook for 2 mins. Add the tomatoes, vinegar and sugar and cook gently for around 15 mins until you have a nice thick jam. Set aside.
For the tamarind onions combine the sliced red onion, tamarind and sugar in a bowl, mix well and set aside.
For the pakora, wash the kale, add to a bowl with a good pinch of salt. Add the curry powder and mix well. Tip in the gram flour, add enough cold water to form a light batter. (the kale should be lightly coated).
Place an inch of veg oil in a deep thick bottomed sauce pan, heat over a medium heat. (test when it’s hot enough, by dropping a bit of the batter into the oil. It should bubble when hot). Carefully lower spoonful’s of the kale mixture into the oil and cool the pakora in small batches. Once coloured on both sides, remove from the oil and leave to drain on a piece of kitchen towel. Set aside and keep warm for later.
For the lime pickle mayo simply mix the lime pickle with the mayo!
Place the burgers on a baking tray and cook for 10 mins
Now assemble your burger! Tomato jam on the bottom, followed by the lettuce, burger, red onions, kale pakora and then a good dollop of the mayo on the top of the bun!
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!