Deep-fried mushroom and quinoa burger with purple sauerkraut and garlic mayonnaise

Makes 6 Starters and mains

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Method

Heat 1 tablespoon rapeseed oil in a frying pan and brown the shallots until they start to colour. Pour in the vinegar and reduce to a sticky mixture. Reduce the heat, add 1 tablespoon butter and stir until melted and the shallots are glazed. Transfer to a bowl and allow to cool.

Wipe out the frying pan, pour in the remaining rapeseed oil and heat until it starts to smoke. Toss in the mushrooms and flash-fry them until they start to develop colour and shrink. Reduce the heat, add the remaining butter and stir until melted. Transfer the mushrooms to the bowl of onions.

Stir the quinoa, chilli, parmesan, panko breadcrumbs and eggs until well combined, and then add the mushroom and onion mixture and stir once more until all the ingredients are combined.

Using your hands or a food ring, shape into 6 round patties, put the patties on a large plate and cover with cling film. Put in the freezer for a few hours, until firm. This will make the breading and deep-frying easier.

Preheat the oven to 180C/ 350F/Gas 4. Pour the flour into a bowl. Crack the eggs into another bowl and lightly whisk them. Mix the breadcrumbs and quinoa in a third bowl. Take the patties from the freezer and turn them first in the flour, then in the whisked egg and finally in the panko mixture.

Pour the groundnut oil into a high-sided saucepan over a high heat until it reaches 190C/375F, then reduce the heat to medium and try to keep the oil at 190C/ 375F. Deep-fry the patties 2 at a time for 2-3 minutes, until golden brown, moving them around with a slotted spoon now and again.

Lay the patties on a plate lined with kitchen paper so that any excess oil can run off. Salt them on both sides. Transfer to an ovenproof dish and bake in the oven for 5-10 minutes. Butter the buns and fry quickly in a frying pan. Put a little sauerkraut on each bun base. Top with a patty, spoon over some pickled mustard seeds and add a dollop of mayonnaise.

Purple sweetheart cabbage and apple sauerkraut

Shred the cabbage as thinly as possible, ideally using a mandolin. Put it into a bowl, sprinkle with the salt and knead well. Put to one side. Shred the apple finely with a mandolin or ordinary grater. Add the apple shreds and fennel seeds to the cabbage and knead well for around 10 minutes so liquid is released from the cabbage.

Add the cabbage mixture to the jar a little at a time, pressing down with a wooden spoon so that it all fits in. Finish by pouring over the liquid from the cabbage. Put the lid on and seal using the metal clip. Put the jar in an open plastic bag and put on a plate to catch any liquid that may escape.

Leave at room temperature for 14 days, then put in the fridge for at least 2 weeks to allow the flavours to develop.

Pickled mustard seeds

Bring the mustard seeds to the boil in a pan of lightly salted water. Reduce the heat and simmer until completely soft – 40 minutes to 1 hour. Discard the liquid, reserving the mustard seeds.

Bring the vinegar, sugar, 150ml water and mustard seeds to the boil. Stir until the sugar has dissolved. Remove from the heat and allow it to cool, then transfer to a jar. Store in the fridge.