A delicious potato and green pea patty seasoned with spices, crumb coated and deep-fried to a sinfully crisp decadence.
See more photos and read Tina's full post here.
For the patties
- 825 grams cooked Idaho® Russet potatoes (boiled/steamed until fork tender)
- 2 tablespoons vegetable oil
- 1 large yellow onion (215 grams), chopped
- ½-1 teaspoon red chili powder (or paprika)
- 1½ teaspoon ginger garlic paste (see notes)
- ½ cup frozen green peas
- 1 teaspoon garam masala
- ¾ teaspoon chaat masala
- 1 teaspoon salt
- 2 teaspoon lemon juice
- generous handful of fresh cilantro, chopped
For the crumb coat
- 2-3 cups panko style breadcrumbs
- ½ cup cornstarch + water to make a thin slurry
Make the patties
- Peel and mash the potatoes until soft and free of large lumps. Set aside.
- In a skillet, heat the oil and sauté the onions on medium heat for a minute or two until they begin to soften
- Add the red chili powder, ginger garlic paste and frozen peas. Continue cooking until the peas soften. Remove from heat.
- In a large bowl, combine the mashed potatoes, garam masala, chaat masala, salt, lemon juice and chopped cilantro.
- Add the sautéed onions. Stir well to combine, using your hands if needed. Taste and adjust seasoning, to your preference.
- Scoop ½ cup of mixture and shape into patties about 3¾” wide. Set aside.
Crumb coat the patties
- Put breadcrumbs on a plate and mix the cornstarch and enough water to make a runny paste in a shallow bowl.
- Dip patty into cornstarch mix, then into the breadcrumbs, back again into the cornstarch and then again into the breadcrumbs. This double coating gives the patties a very crisp texture that will stay crisp for a while.
Fry the patties
- Heat oil for deep frying in a small skillet. Place a wire rack over a baking tray.
- Working in small batches, deep-fry each patty on low-medium heat until golden brown all over.
- Drain on the wire, letting excess oil drip off. Alternatively, you can also use paper towels to absorb excess oil.
- Assemble burger with the fried patties with your favorite burger fixings: Sesame topped burger buns, baby greens (instead of just plain lettuce), dairy-free cheese, vegan mayonnaise, caramelized onions, red onion rings, tomatoes, pickles and ketchup.
Ginger garlic paste is a staple in Indian cooking that adds flavor and aids digestion. You can either buy them in your local Indian/Asian store or make your own by blending equal parts of ginger and garlic until smooth. Excess can be frozen in mini ice-cube trays.