Indian and English food fusion. The burger buns are homemade naan bread and a crispy cauliflower schnitzel replaces the burger patty. Feel free to bread the remaining cauliflower florets as well, you can dip them into the mango chutney or curry dip. Another top tip: Spread the naan bread with melted butter and top with garlic after it has been baked.
Preparation Time: 25 mins
Cooking Time: 45 mins
Total Time: 70 mins
Servings: 2-4 people
Portion: 4 burgers
Ingredients
Naan:
7 g Dried yeast
2 tbsp sugar
300 g White flour
½ tsp Baking powder
20 g Butter
150 g Natural yoghurt
½ tsp salt
Cauliflower Patty:
1 Small cauliflower
1-2 Eggs
6 tbsp Flour
1 tbsp Garam masala powder
6 tbsp Breadcrumbs
Salsa:
½ Cucumber
2 Tomatoes
1 tsp Mustard seeds
cumin
salt
pepper
Yoghurt Sauce:
2 tbsp natural yoghurt
2 tbsp crème fraiche
1 tsp curry paste
2 tbsp mango chutney
Method
1. Mix the yeast and sugar with 125 ml water. Let sit for 10 minutes.
2. Mix the flour and baking powder. Place the mixture into a bowl and make a well in the middle. Add the yeast mixture, yoghurt, salt and butter. Stir well and knead into a soft dough for about 10 minutes.
3. Cover a bowl with butter or sunflower oil and place the dough into it. Let rise for 2 hours.
4. Preheat the oven to 200°C.
5. Cut the cauliflower into 2 cm thick slices. Prepare three large bowls: one with the flour and garam masala spices, one with the eggs (whisked) and one with the breadcrumbs. Turn a cauliflower slice in the first bowl until it is coated with flour. Then coat it all over with the egg mixture and finally turn it in the breadcrumbs. Put it on a baking tray. Repeat with the remaining cauliflower.
6. Bake the cauliflower for 20 minutes, turn each cauliflower slice and bake for another 10-20 minutes until they are golden brown.
7. Heat 1 tbsp butter in a pan. Form small naan bread (use enough flour as the dough can be sticky). I would suggest either make them very thin and use 2 for each burger or thicker but then use only one naan bread for each burger. Bake for approx. 3-5 minutes on each side depending on how thick they are.
8. Cut the cucumber and tomatoes into small cubes. Season with salt, pepper, cumin and 1 tsp mustard seeds.
9. Mix yoghurt, creme fraiche and curry paste. Season the dip with salt and pepper.
10. Now it is time to stack the burgers. Spread a naan bread with 1-2 tsp mango chutney, place a cauliflower slice on top. Then add the curry dip and the cucumber tomato salsa. Serve with fresh coriander.
Enjoy!