Veggie burger with curried potatoes

Votes: 1

Time: 1 hour 40 min.
Complexity: hard
Servings: 4

Nutritional value per serving:

Calories 383, total fat 15 G., saturated fats 8 G., proteins 10 G., carbohydrates 55 G., fiber 5 G., cholesterol 31 mg, sodium 557 mg, sugar 11 G.

This vegetarian burger was inspired by the flavors and aromas of samosas. Finely chopped vegetables add texture to the patties, and the sweet and sour tamarind ketchup enhances the flavor of the spices and potatoes. If you're not afraid of a little heat, leave the seeds on the serrano pepper. The bun and vegetables soften the heat, making it pleasantly warming.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Burgers

1 Russet-Burbank potato (220-280 g), pierced with a fork
4 tablespoons unsalted butter
1 teaspoon cumin seeds
1 cup finely chopped cauliflower (about a quarter of a small head)
1 small carrot, quartered lengthwise and thinly sliced
1 serrano pepper, finely chopped (leave seeds)
2 tbsp finely chopped ginger root
2 finely chopped garlic cloves
2 tsp. madras curry
1/4 cup frozen green peas
2/3 cup breadcrumbs
4 hamburger buns
Lettuce leaves, thinly sliced red onion and cilantro sprigs

Tamarind ketchup

1/3 cup ketchup
2 teaspoons tamarind paste

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cauliflower, carrot, serrano pepper, peas, lettuce, ginger root, cumin, curry, tamarind

Cooking the dish according to the recipe:

Prepare the cutlets:

Place the potatoes on a microwave-safe plate and microwave until tender, 7-8 minutes. Let cool slightly, then peel. Transfer to a medium bowl, add 1 tablespoon of butter, season with salt and pepper, and mash with a fork until smooth. In a large, dry nonstick skillet over medium heat, toast the cumin seeds until golden, 2-3 minutes. Transfer to a cutting board and crush them with the bottom of a measuring cup.
In the same pan, heat another 1 tablespoon of butter over medium-high heat. Add the cauliflower, carrots, chili pepper, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt, and a few freshly ground black pepper; cook, stirring, until the cauliflower is wilted and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potatoes and stir in the green peas; wipe out the pan and set aside.

Stir the vegetable mixture to distribute the ingredients evenly. Add the breadcrumbs and mix with your hands. Form into 4 balls, then flatten them into patties 10 cm wide (approximately 1 cm thick). Transfer to a plate and refrigerate to set for at least 30 minutes.
Meanwhile, prepare the tamarind ketchup.:

Combine ketchup and tamarind paste in a small bowl, season with salt and pepper to taste.

Make some burgers:

In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add the patties and cook until well-brown on the bottom, 3-4 minutes. Flip and cook until the other side is browned and the patties are heated through in the center, about 3 more minutes. Remove the skillet from the heat and let the vegetable patties sit in the skillet for about 5 minutes while you toast the buns.
Toast the buns and spread with tamarind ketchup. Serve the patties on buns with lettuce, red onion, and cilantro.