Spicy potato and cauliflower burger
- June 2019
- Makes 4
- Hands-on time 40 min, oven time 20 min, plus chilling
Inspired by the street food of Mumbai, this potato and cauliflower patty-in-a-bun delivers sweet, roasted spice flavours with a generous dollop of creamy fresh coconut yogurt and tangy tamarind paste.
For a different but just-as-tasty vegan burger, see our miso and maple aubergine version.
- 20.7g (5.1g saturated)
- 61.4g (10.8g sugars)
- Vegetable oil for frying
- 2 banana shallots, finely sliced into rounds
- 1 green chilli, finely sliced
- Cornflour for dusting
- 2 tbsp tamarind paste(see Know-how)
- 4 burger buns, halved and lightly toasted (check they’re vegan if need be)
- 6 tbsp coconut yogurt (we used CoYo brand)
- 6 medium tomatoes, sliced
- 1 lime, cut into wedges
For the burger
- 200g cauliflower, sliced into florets
- 1 tbsp vegetable oil, plus extra for frying
- 500g potatoes, peeled and cut into 2cm chunks
- 3 tbsp madras curry paste (or your favourite curry paste)
- 2 fat garlic cloves, crushed
- 3cm piece fresh ginger, grated (no need to peel)
- 1 tsp black mustard seeds
- 2-3 tbsp non-dairy milk, such as soya or oat milk
- 1 tbsp mango chutney, plus extra to serve
- Small handful fresh coriander, leaves picked and stalks chopped
- Cornflour for dusting
- Heat the oven to 200°C/180°C fan/gas 6. For the burger, toss the cauliflower with 1 tablespoon vegetable oil in a baking tray and roast for 20 minutes until golden and lightly charred. Remove from the oven and allow to cool slightly, then roughly chop.
- Meanwhile, put the potatoes in a large pan of salted cold water, bring to the boil, then simmer for 6 minutes until tender. Drain, then set the colander over the hot pan for the potatoes to steam dry.
- Wipe the potato pan dry, then return to the heat. Add a splash more oil, then fry the curry paste, garlic, ginger and mustard seeds until fragrant. Remove from the heat, add the potatoes, non-dairy milk, mango chutney and coriander stalks with a pinch of salt, then mash until smooth. Stir in the chopped cauliflower, then set aside to cool.
- Once the mixture has cooled, dust your hands in cornflour before dividing it into 4 and shaping into even-size patties about 3cm thick. Transfer to a plate or baking sheet, then chill for 30 minutes.
- Meanwhile, heat a splash of oil in a separate large frying pan. Toss the shallots and sliced chilli in cornflour, shaking off any excess, then fry until crisp and golden. Remove with a slotted spoon and drain well on kitchen paper (see Make Ahead).
- Dust the chilled patties with a little cornflour, add another splash of oil to the pan, then fry for 5 minutes or so on each side until golden on the outside and piping hot on the inside.
- To serve, spread a little tamarind paste on the base of the toasted buns, then top with a good dollop of yogurt, a hot patty, sliced tomato, crispy shallot and chilli, a spoonful of mango chutney and some coriander leaves. Finally, squeeze over a little lime juice, then sandwich with the bun lid to serve.
Prepare and shape the patties and fry the shallots and chilli up to a day ahead. Keep chilled in separate containers until ready to use.
Find tamarind paste in large supermarkets. It has a sharp, tangy flavour and a natural affinity with gently spiced Indian dishes.
Chill a bright, lively sauvignon blanc for this – a lemony, slightly grassy Bordeaux version is best of all.
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