Simon Rimmer served up a tasty lamb vindaloo burger with onion bhaji and potato wedges on Sunday Brunch.

The ingredients are: 800g minced lamb, 2 tablespoons vindaloo paste, 2 teaspoons salt, 2 finely sliced onions, Approximately 175g gram flour, Approximately 75ml water, Oil to deep fry, 175g thick Greek yoghurt, Half grated cucumber, 1 tablespoon mint, 2 cloves grated garlic, 1 tablespoon nigella seeds, 4 x toasted English oven bottom muffins and 4 tablespoons mango chutney.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.