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Wild Leek Bhaji Burger

The delicious three-cornered leek has mild flavours of spring onion and sweet garlic. It is a highly invasive non-native pest so do the countryside a favour and chow down!


  • 70g three-cornered leek (or spring onion)
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 70g gram flour
  • 1/2 tsp salt
  • 100ml sunflower oil

What you'll need

  • 2 bowls
  • Pan
  • Tongs/spoon


Wash your leeks but don't worry about drying. Tear into roughly 2 inch lengths, put in a bowl and massage in the salt, leave to rest for 20 minutes. The salt will draw out moisture that will help the gram flour form a batter.

In another bowl mix your flour and spices and when the leeks have had 20 minutes, gradually add the flour mix and massage into the leeks until all has been added. Note the leeks won't be swimming in batter, just coated in sticky gram flour. Divide the mix in two and form into thin patties.

Warm your oil over a medium heat, drop in a piece of leek to test it sizzles. Shallow fry your bhajis for 3-4 minutes each side, or until golden and crispy. Serve in a toasted bun with raita and mango chutney.

Recipe by 7th Rise