recipeName: spicy potato burgers
ingredients: 800g potatoes, peeled and cut into 2cm chunks 2 tablespoons vegetable oil 2 teaspoons mustard seeds 2 teaspoons cumin seeds 1½ teaspoons ground turmeric 2 teaspoons garam masala 12 dried curry leaves 1 large red onion, ½ finely chopped, ½ finely sliced 2 tablespoons garlic and ginger paste 30g pack fresh coriander, ⅔ finely chopped ½ lemon, zested 2 tablespoons cornflour 4 large whole wheat rolls, halved
steps: 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 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 and scatter over the remaining coriander.
NER: potatoes vegetable oil mustard seeds cumin seeds turmeric garam masala curry leaves red onion garlic ginger paste coriander lemon cornflour wheat rolls