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Spicy potato burgers (Vada Pav) recipe
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5 ratings
Inspired by the Indian street food classic, these spicy vegan burgers are packed with herbs and spices, but the main ingredient is simply potatoes. Healthy yet indulgent-tasting, serve with mango chutney and coconut yogurt for a fresh and flavour-packed meal. See method
Ingredients
- 800g floury potatoes, peeled and cut into 2cm chunks
- 3 tbsp vegetable oil
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 1½ tsp ground turmeric
- 2 tsp garam masala
- 12 dried curry leaves
- 1 large red onion, ½ finely chopped, ½ finely sliced
- 2 tbsp garlic and ginger paste
- 30g pack fresh coriander, ⅔ finely chopped
- ½ lemon, zested
- 2 tbsp cornflour
- 4 large soft white batch rolls, halved
- mango chutney, to serve (optional)
- coconut yogurt, to serve (optional)
Low in saturated fat and low in salt
Each serving contains
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Energy
2210kj
524kcal
26%
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Fat
13g
19%
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Saturates
1g
6%
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Sugars
6g
7%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 84.2g
Protein 14.3g
Fibre 6.7g
Method
- Boil the potatoes in a pan for 12-15 mins until tender. Drain well, then steam-dry for 10 mins.
- Heat 1 tbsp oil in a frying pan over a medium-high heat. Add the mustard and cumin seeds, turmeric, garam masala and curry leaves. Fry, stirring, for 2 mins until aromatic and sizzling, then add the chopped onion and reduce the heat to medium. Cook, stirring regularly, for 5 mins or until the onion has softened. Add the garlic & ginger paste and cook, stirring, for 2-3 mins until aromatic; put into a bowl and set aside.
- Mash the potatoes in a bowl until smooth. Add the chopped coriander and the onion mixture, lemon zest and cornflour. Season and mix well. Once cool enough to handle, divide into 4 patties, each about 2.5 cm thick. Transfer to the fridge for 1 hr until firm.
- Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with nonstick baking paper. Heat the remaining oil in a wide nonstick frying pan over a medium-high heat and fry the patties 2 at a time for 4-5 mins until golden and crispy on the bottom; flip and repeat. Transfer to the tray and cook the rest of the patties. Bake for 10 mins, adding the halved rolls to another tray for the last 2 mins to warm through.
- To assemble, add a spoonful of yogurt (if using) to the base of each roll, then top with a potato patty, a spoonful of mango chutney (if using) and some sliced onion. Scatter over the remaining coriander.
Tip: The patties can be made and chilled up to a day in advance. Continue with step 4 when ready to cook.
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