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Spicy potato burgers (Vada Pav) recipe

3 ratings

Inspired by the Indian street food classic, these spicy vegan burgers are packed with herbs and spices, but the main ingredient is simply potatoes. Healthy yet indulgent-tasting, serve with mango chutney and coconut yogurt for a fresh and flavour-packed meal. See method

Serves 4
Takes 1 hr plus chilling
524 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

800g floury potatoes, peeled and cut into 2cm chunks
3 tbsp vegetable oil
2 tsp mustard seeds
2 tsp cumin seeds
1½ tsp ground turmeric
2 tsp garam masala
12 dried curry leaves
1 large red onion, ½ finely chopped, ½ finely sliced
2 tbsp garlic and ginger paste
30g pack fresh coriander, ⅔ finely chopped
½ lemon, zested
2 tbsp cornflour
4 large soft white batch rolls, halved
mango chutney, to serve (optional)
coconut yogurt, to serve (optional)

Low in saturated fat and low in salt

Each serving contains

Energy
2210kj
524kcal 26%
Fat
13g 19%
Saturates
1g 6%
Sugars
6g 7%
Salt
0.9g 15%

of the reference intake
Carbohydrate 84.2g Protein 14.3g Fibre 6.7g

Method

Boil the potatoes in a pan for 12-15 mins until tender. Drain well, then steam-dry for 10 mins.
Heat 1 tbsp oil in a frying pan over a medium-high heat. Add the mustard and cumin seeds, turmeric, garam masala and curry leaves. Fry, stirring, for 2 mins until aromatic and sizzling, then add the chopped onion and reduce the heat to medium. Cook, stirring regularly, for 5 mins or until the onion has softened. Add the garlic & ginger paste and cook, stirring, for 2-3 mins until aromatic; put into a bowl and set aside.
Mash the potatoes in a bowl until smooth. Add the chopped coriander and the onion mixture, lemon zest and cornflour. Season and mix well. Once cool enough to handle, divide into 4 patties, each about 2.5 cm thick. Transfer to the fridge for 1 hr until firm.
Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with nonstick baking paper. Heat the remaining oil in a wide nonstick frying pan over a medium-high heat and fry the patties 2 at a time for 4-5 mins until golden and crispy on the bottom; flip and repeat. Transfer to the tray and cook the rest of the patties. Bake for 10 mins, adding the halved rolls to another tray for the last 2 mins to warm through.
To assemble, add a spoonful of yogurt (if using) to the base of each roll, then top with a potato patty, a spoonful of mango chutney (if using) and some sliced onion. Scatter over the remaining coriander.

Tip: The patties can be made and chilled up to a day in advance. Continue with step 4 when ready to cook.

See more Vegetarian burgers