Celeriac bhajia burger with wasabi lime coconut coleslaw

Ram jam packed full of tastiness using 9 easily sourced ingredients
One of the very best things you can make with a rather tired looking vegetable (not that my celeriac looked anything less than perky), is bhajia. Bhajia can of course be made from a variety of vegetables, including, I recently read, vegetable peelings. In this case I was thinking about a challenge to make good use of the celeriac, and also what might go well with it.
Almost all vegetables, (I have never tried potatoes) work well in bhajia, the batter holds even small things like peas together. They make an ideal gluten free dish, they also happen to be vegan.As you know, if the label says vegan I walk on by, but on this one occasion my attention was arrested and delicious it was too.At least it wasn´t pretending to be meat.
When making bhajia  I usually add grated ginger, green chilli, cumin seeds and finely minced garlic. This basic recipe will enable you to experiment with many different ingredients.These bhajia burgers can be shallow fried but they lose some of their lightness if they are not deep fried.
The brilliant thing about using gram flour in this way, is the fact that it eliminates the need for eggs. Gram flour naturally forms a cohesive batter when mixed with water.
Wheat, dairy, egg and refined sugar free.
Celeriac bhajia burger
Perfectly spiced, slightly crispy and full of flavour,
and only 20 minutes to make.If you are like like me you’ll definitely make these more than once.

Wheat, dairy, egg and refined sugar free

Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Serves: 6

150g  Gram Flour
¾ tsp baking powder
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp chilli powder
1 tsp salt
1 tsp turmeric
1 large red onion, cut into fine strips
¼ celeriac, peeled and grated (approx 200g)
4 tbsp oil
Sieve the gram flour into a large bowl with the baking powder, cumin, coriander, chilli, salt and turmeric. Mix well with 100ml cold water to make a batter. Add the onion and grated celeriac, and mix well with clean hands.In your hands shape the mix into burger shapes
Heat 500ml of cooking oil (I use sunflower) in a small but deep pot (aim for 3 inches deep of oil). You can skip this stage if you want to cook them in less oil  but they won't come out as crunchy.
Carefully place 2 burgers at a time into the oil to fry for around 2 minutes until golden and crispy. Remove and place onto kitchen roll and dab off any excess oil  
1/2 cup radishes(3-4) grated
1/2 cup carrot grated
1 cup shredded cabbage
1 spring onion shredded   

2 tbsp rice vinegar 
Mix carrot,radish,spring onion and cabbage in a medium bowl and add rice vinegar

Tbsp home made mayonnaise
dsp wasabi paste
dsp coconut oil
Tbsp dessicated coconut
juice and zest of 1 lime
Put all ingredients in a small food processor and blitz.Adjust to taste and achieve desired texture by adding more coconut oil if necessary.You should be looking for a dropping consistency. 


  1. Thin rounds of potato work well in a bhajia. During this lockdown, I've been learning from many parts of my family which peelings can be made into good food. A variety, it seems.


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