Spiced potato burger and coriander fries recipe
 'Potato queen' Poppy O'Toole brings out the best of the humble tatty in this vegan potato burger butty served with coriander matchstick fries. 1 Maris Piper potato, peeled and cut into 1cm/½in thick rounds1 tbsp salt, plus extra to season1 red onion, sliced2 garlic cloves, gratedthumb-sized piece ginger, peeled and grated 1 tsp chilli flakes1 tsp ground turmeric1 tsp mild curry powder1 tbsp plain flour3 tbsp gram flour5 coriander sprigs, chopped (stems and all) 100ml/3½fl oz vegetable oil, for frying 1 Maris Piper potato, peeled and cut into 1cm/½in thick rounds 1 tbsp salt, plus extra to season 1 red onion, sliced 2 garlic cloves, grated thumb-sized piece ginger, peeled and grated 1 tsp chilli flakes 1 tsp ground turmeric 1 tsp mild curry powder 1 tbsp plain flour 3 tbsp gram flour 5 coriander sprigs, chopped (stems and all) 100ml/3½fl oz vegetable oil, for frying 500g/1lb 2oz potatoesvegetable oil, for fryingbunch fresh coriander, chopped 500g/1lb 2oz potatoes vegetable oil, for frying bunch fresh coriander, chopped 4–6 bread buns, split open4–6 tbsp coconut yoghurt4–6 tbsp mango chutneyfew handfuls mixed salad or a few extra coriander leaves 4–6 bread buns, split open 4–6 tbsp coconut yoghurt 4–6 tbsp mango chutney few handfuls mixed salad or a few extra coriander leaves Method To make the butty, tip the potato into a saucepan and just cover with cold water. Add the salt and place over a high heat. Bring to the boil, then cook for 7–10 minutes, or until tender. Drain and smash the spuds (they don't need to be smooth).In a separate bowl, mix together the onion, garlic, ginger, chilli flakes, turmeric, curry powder, both flours and coriander. Add the mixture to the bowl with the mashed potato. Season with salt, then add just enough water (just a sprinkle) to bind it together.Divide the potato mixture into four equal pieces and shape each piece into a large but flat burger shape (you may manage five or six good-sized patties).Heat 1cm/½in depth of oil in a frying pan over a medium-high heat until hot – add more if 100ml/3½fl oz isn't enough. Put each patty into the frying pan and cook for about 3–4 minutes on each side, or until golden-brown and crisp. (You can fry in batches of two or three at a time.) Set aside the cooked burgers to drain on kitchen paper and keep them warm as you go.To make the fries, peel and then slice the potatoes on a mandoline, then cut into matchsticks. Heat the vegetable oil for deep frying in deep fat fryer or a pan. The temperature should reach 180C – you can check this using a food thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry in batches until browned all over. Remove with a slotted spoon and drain on a plate lined with kitchen paper. (The fries can also be cooked in an air fryer, following the manufacturer's instructions.) Sprinkle the chopped coriander over the cooked fries.To serve, slather the bottom half of each bun with coconut yoghurt, place a patty on top and add a spoonful of mango chutney and a little salad or coriander. Serve with the fries on the side. To make the butty, tip the potato into a saucepan and just cover with cold water. Add the salt and place over a high heat. Bring to the boil, then cook for 7–10 minutes, or until tender. Drain and smash the spuds (they don't need to be smooth). To make the butty, tip the potato into a saucepan and just cover with cold water. Add the salt and place over a high heat. Bring to the boil, then cook for 7–10 minutes, or until tender. Drain and smash the spuds (they don't need to be smooth). In a separate bowl, mix together the onion, garlic, ginger, chilli flakes, turmeric, curry powder, both flours and coriander. Add the mixture to the bowl with the mashed potato. Season with salt, then add just enough water (just a sprinkle) to bind it together. In a separate bowl, mix together the onion, garlic, ginger, chilli flakes, turmeric, curry powder, both flours and coriander. Add the mixture to the bowl with the mashed potato. Season with salt, then add just enough water (just a sprinkle) to bind it together. Divide the potato mixture into four equal pieces and shape each piece into a large but flat burger shape (you may manage five or six good-sized patties). Divide the potato mixture into four equal pieces and shape each piece into a large but flat burger shape (you may manage five or six good-sized patties). Heat 1cm/½in depth of oil in a frying pan over a medium-high heat until hot – add more if 100ml/3½fl oz isn't enough. Heat 1cm/½in depth of oil in a frying pan over a medium-high heat until hot – add more if 100ml/3½fl oz isn't enough. Put each patty into the frying pan and cook for about 3–4 minutes on each side, or until golden-brown and crisp. (You can fry in batches of two or three at a time.) Set aside the cooked burgers to drain on kitchen paper and keep them warm as you go. Put each patty into the frying pan and cook for about 3–4 minutes on each side, or until golden-brown and crisp. (You can fry in batches of two or three at a time.) Set aside the cooked burgers to drain on kitchen paper and keep them warm as you go. To make the fries, peel and then slice the potatoes on a mandoline, then cut into matchsticks. Heat the vegetable oil for deep frying in deep fat fryer or a pan. The temperature should reach 180C – you can check this using a food thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry in batches until browned all over. Remove with a slotted spoon and drain on a plate lined with kitchen paper. (The fries can also be cooked in an air fryer, following the manufacturer's instructions.) Sprinkle the chopped coriander over the cooked fries. To make the fries, peel and then slice the potatoes on a mandoline, then cut into matchsticks. Heat the vegetable oil for deep frying in deep fat fryer or a pan. The temperature should reach 180C – you can check this using a food thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry in batches until browned all over. Remove with a slotted spoon and drain on a plate lined with kitchen paper. (The fries can also be cooked in an air fryer, following the manufacturer's instructions.) Sprinkle the chopped coriander over the cooked fries. To serve, slather the bottom half of each bun with coconut yoghurt, place a patty on top and add a spoonful of mango chutney and a little salad or coriander. Serve with the fries on the side. To serve, slather the bottom half of each bun with coconut yoghurt, place a patty on top and add a spoonful of mango chutney and a little salad or coriander. Serve with the fries on the side.