Spiced turmeric potato burger with green chilli sauce recipe

Claire Thomson
Vegetarians will love this potato burger that's big on flavour -

A turmeric-spiced potato cake (vegetarian, but even meat eaters will love it), dipped in a gram-flour batter, then fried, shoved in a bun and served with green-chilli sauce and quick pickled onions.

Prep time: 15 minutes | Cooking time: 25 minutes 

SERVES 

four

INGREDIENTS 

  • 400g floury potatoes, peeled and cut into bite-sized pieces
  • 2-4 green chillies, finely chopped (remove the seeds if you want less heat)
  • 2 garlic cloves, finely chopped
  • small bunch of coriander, roughly chopped
  • juice of 1 lemon
  • 1 small red onion, very finely sliced
  • 1 tsp brown mustard seeds
  • vegetable oil, for shallow frying
  • 1 tbsp finely grated fresh ginger
  • 2 tsp curry powder, mild or hot, as you like
  • 1 tsp ground turmeric
  • 150g gram flour (or use plain flour)
  • ½ tsp baking powder
  • 4 burger buns, split in half
  • butter, to spread

METHOD

  1. Boil the potatoes in salted water for about 15-20 minutes until tender. Drain and mash well.
  2. While the potatoes are cooking, blend the chillies with the garlic, coriander, a pinch of salt and half the lemon juice, with just a splash of water to form a smooth sauce. Put to one side.
  3. In a small bowl, mix the red onion with a big pinch of salt and rub well, then rinse in cold water and drain well. Add the remaining lemon juice and put to one side.
  4. Fry the mustard seeds in two tablespoons of oil in a large frying pan over a moderate heat for about 30 seconds, until they begin to sizzle and pop, then add the ginger and cook for 30 seconds until fragrant.
  5. Add one teaspoon of the curry powder, the turmeric and the potatoes, with salt and pepper to taste, and mix well. Remove from the heat and put to one side.
  6. Mix the gram flour with a big pinch of salt, the remaining curry powder, baking powder and 180ml water to make a thick batter.
  7. Divide the cooled potato mixture into four equal balls and pat into a flat burger shape about 3cm thick. 
  8. Heat a frying pan with 4cm of oil until a drop of the batter sizzles when dropped in.
  9. Coat the potato in the batter and fry for about two minutes on each side until golden brown and piping hot. Drain and set aside on kitchen napkins.
  10. Butter the buns and place a burger inside. Top with the chilli sauce and drained pickled onions.