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Indian-spiced potato and pea burgers recipe

Indian-spiced potato and pea burgers recipe

1 rating

Created by The Tesco Recipes team

These beautifully spiced pea and potato patties show that you don't need meat to enjoy a seriously satisfying burger. Ginger, chilli and turmeric bring warmth and colour to these vegan burgers, which are fried until golden, topped with mango chutney and fresh coriander and sandwiched in a soft bun. Give this easy vegan burger recipe a go! See method

Ingredients

  • 1 large baking potato (around 400g), scrubbed and cut into 3cm chunks
  • 2½ tbsp vegetable oil
  • 1 onion, finely diced
  • 200g frozen peas
  • 5cm fresh ginger, peeled and finely grated
  • 2 garlic cloves, crushed
  • 1 red chilli, very finely chopped, deseeded if you prefer
  • 2 tsp ground turmeric
  • 2 tsp ground turmeric
  • 15g fresh coriander, half chopped, half torn
  • 4 wholemeal rolls, halved
  • 4 tbsp mango chutney
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1755kj
    417kcal     21%

  • Fat

    12g 17%

  • Saturates

    1g 7%

  • Sugars

    17g 19%

  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 60.1g Protein 13g Fibre 9.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Simmer the potato chunks in a pan of boiling water for 12-15 mins until cooked through.
  2. Meanwhile, heat ½ tbsp oil in a frying pan over a medium-high heat and fry the onion for 8-10 mins until golden brown and soft. Bring another pan of water to the boil and cook the peas for 3 mins, then drain and run under cold water until cool, then set aside.
  3. Add the ginger, garlic, chilli and turmeric to the onion and cook for a further 2-3 mins until soft and fragrant; set aside.
  4. Once the potatoes are cooked, drain and leave to steam-dry for 5 mins. Add to a mixing bowl and mash until smooth, then stir through the onion mix. Add the drained peas and the chopped coriander and mix everything together really well. Set aside until cool enough to handle, then shape into 4 patties, each about 9cm wide x 3cm thick. Heat the remaining oil in a nonstick frying pan over a medium-high heat and fry the patties, in batches if needed, for 3-4 mins each side until deep golden brown and crispy. Don’t be tempted to move them around in the pan as they are frying as they need to stay still to form a crust.
  5. Transfer the burgers to a baking tray and bake for 8 mins or until piping hot throughout. Bake the halved buns on a second tray for the final 3 mins until warmed through.
  6. To assemble, top each bun bottom with a burger, 1 tbsp mango chutney and some torn coriander, then top with the bun lid to serve.

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