1. ITV Report

Eid barbecue in the Veg Patch with Dr Amir Khan cooking Broad Bean Burgers to Prashad recipe

Sorry, this content isn't available on your device.

Dr Amir Khan has helped Jon Mitchell cook up a storm, thanks to help from a West Yorkshire chef.

Our home-grown vegetables weren't ready for eating, so the chefs brought along some of their own. Credit: ITV News Calendar

Bobby Patel, whose Prashad restaurant in Drighlington serves Indian vegetarian cuisine, brought along veggie burgers to put on the barbecue.

The barbecue in the Calendar Veg Patch coincides with Eid al-Fitr, the three-day festival which follows the Islamic holy month of Ramadan.

Broad bean burgers and chilli strawberry relish Credit: ITV News

You too can make the veggie burgers and relish, to the exact Prashad restaurant recipe.

Sorry, this content isn't available on your device.


  • 8 cloves of garlic, peeled
  • 8 Kenyan green chillies
  • 1inch Ginger, peeled and chopped
  • 4 medium/large potatoes, Boiled, peeled and mashed
  • 200g broad bean, boiled for 7 mins
  • 2 large carrots, peeled and grated
  • 100g cabbage, chopped
  • Handful fresh coriander, chopped
  • 100g corn starch
  • 1 tsp turmeric
  • 1 tbl spoon garam masala
  • 1 tbl spoon coriander powder
  • 1 tsp spoon cumin powder
  • 1½ tsp spoons salt
  • 1 tbl spoon mango powder
  • 100g Semolina

Method: Take the garlic, chillies and ginger and then crush them together using a pestle & mortar or small food processor.

Add all the other ingredients into a large mixing bowl, gently mix everything together, add seasoning to taste, divide the mix into 120g portions and shape into burgers.

Dip in semolina and cook on a barbecue.

Sorry, this content isn't available on your device.


  • 1 punnet Strawberry
  • 1 tbl spoon sugar
  • 1 tsp whole cumin
  • ½ tsp salt
  • ½ tsp red chilli powder
  • 4- 6 fresh mint leaves

Add strawberries to a hot pan, add all other ingredients except mint and cook down on a low medium heat until the sauce thickens, leave to rest and cool.

When ready to serve, coarsely chop the mint and mix through the relish.

More on this story