Indian Garden Burger

Bake the burger patties in a hot oven set at 200°C/GM6 for 20 minutes or deep fry at 180°C for 9-10 minutes. In a pestle and mortar bash coriander leaves with a pinch of salt and a squeeze of lime into a paste, then stir into the yoghurt. Toast the bun on a hot griddle pan. Lay shredded lettuce on the base bun top with burger patty, a smothering of yogurt dressing, more lettuce, a dollop of mango chutney, crushed poppadom’s, a sprinkling of red and green chillies and finish with the bun lid.