4 small or 2 large peshwari naan or naan bread of your choice reheated
according to instructions
Parsnip Burgers:Place the parsnips and potatoes in a large
saucepan. Cover with water and place over a heat, bring to the boil then reduce to a
steady simmer and leave to cook for 10 minutes or until the parsnip and potato are
well cooked. Remove from the heat and mash well with a potato masher a ricer or
mouli. Place in a bowl and beat in the remaining ingredients with a wooden spoon
until all the ingredients are well distributed. Set aside until ready to cook.
Salsa:Place all the salsa ingredients together in a bowl and
lightly mix with a fork to distribute the ingredients. Leave at room temperature
until ready to serve. Before cooking the burgers prepare the raita
To Cook:Reheat the naan bread according to instructions.
Form four burger patties with the parsnip mixture. shaping them firmly. Heat some
oil in a large saucepan over a moderate high heat. when the oil is hot add the
burgers to the pan and cook for 3-4 minutes on each side (the burgers should be
golden brown). Remove from the oil and serve.
To Serve:Slice the naan bread so that you have eight wedges.
Place one slice of naan bread on each plate, top with 2-3 tbsp of salsa, followed by
a parsnip burger and drizzle over some cucumber raita Finish with remaining naan