75g mashed potato (ready-made/leftover is useful here)
2 tbsp medium curry powder
4 tbsp coriander leaves
2 green chillies
Groundnut or rapeseed oil to cook
For the batter
100g chickpea (gram) flour (use plain flour if can’t get hold of gram flour)
150 ml water
For the sauce
4 tbsp tamarind extract (use natural yoghurt if you prefer)
4 tbsp coriander leaves
1 green chilli
2 cloves of garlic, peeled
To serve
4 soft white buns
Chilli powder
Method
Blitz the mushrooms in a food processor, or dice finely by hand, then cook in a saucepan on a medium high heat until the liquid has evaporated. Add the beef mince and cook for 10 minutes
Mix with the potato, spices and chilli then form into 4 patties
Make the batter by mixing the chickpea flour and water until smooth
Heat a sauté pan with a little oil and carefully dip each patty in the batter before gently laying in the pan. Cook for a few minutes on each side until golden. Remove to a plate with kitchen paper
Blitz the sauce Ingredients together in a mini food processor and put in a bowl (you can also finely chop the herbs, chilli and garlic together and stir into the tamarind)
Serve each patty in a bun with a little sauce and a sprinkle of chilli powder
