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Spicy potato burgers (Vada Pav) recipe

Spicy potato burgers (Vada Pav) recipe

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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


  • 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

  • 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


  1. Boil the potatoes in a pan for 12-15 mins until tender. Drain well, then steam-dry for 10 mins.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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