Aloo burgers recipe
 We eat aloo, as in potatoes, in so many ways. Curried, fried, mashed, etc. Potato is a love language and it’s never better than when it is spiced, fried and whacked in between a brioche burger bun to make a moreish aloo burger. 400g/14oz mashed potatoes 2 tsp ground cumin 2 spring onions, thinly sliced 2 chillies, thinly sliced 2 tbsp chilli sauce (of your preference) 2 tbsp mayonnaise 6 tbsp dried breadcrumbs 1 tsp salt 1 medium eggvegetable oil, for shallow frying 400g/14oz mashed potatoes 2 tsp ground cumin 2 spring onions, thinly sliced 2 chillies, thinly sliced 2 tbsp chilli sauce (of your preference) 2 tbsp mayonnaise 6 tbsp dried breadcrumbs 1 tsp salt 1 medium egg vegetable oil, for shallow frying 4 brioche burger buns baby spinach red onion, sliced ketchup and/or mayonnaise (optional)sriracha mayo (optional)onion rings (optional) 4 brioche burger buns baby spinach red onion, sliced ketchup and/or mayonnaise (optional) sriracha mayo (optional) onion rings (optional) Method To make the patties, put the mashed potatoes in a bowl along with the cumin, spring onion, chilli, chilli sauce, mayonnaise, breadcrumbs and salt. Mix through until evenly combined, then add the egg and mix again until incorporated. Divide the mixture into four parts and mould each into a patty. Set aside while you heat the oil. Take a large non-stick frying pan or wok and add a thin layer of oil. Put over a medium heat and as soon as the oil is hot, add the patties. Cook for 7 minutes on one side until crisp and golden, then turn over and cook for further 7 minutes. Remove from the oil and pat with kitchen paper to remove any excess oil. Add the spinach, red onion and burgers to the burger buns. Drizzle over the sauces of your choice and top with the bun lids. Serve with onion rings (if using). To make the patties, put the mashed potatoes in a bowl along with the cumin, spring onion, chilli, chilli sauce, mayonnaise, breadcrumbs and salt. Mix through until evenly combined, then add the egg and mix again until incorporated. To make the patties, put the mashed potatoes in a bowl along with the cumin, spring onion, chilli, chilli sauce, mayonnaise, breadcrumbs and salt. Mix through until evenly combined, then add the egg and mix again until incorporated. Divide the mixture into four parts and mould each into a patty. Set aside while you heat the oil. Divide the mixture into four parts and mould each into a patty. Set aside while you heat the oil. Take a large non-stick frying pan or wok and add a thin layer of oil. Put over a medium heat and as soon as the oil is hot, add the patties. Cook for 7 minutes on one side until crisp and golden, then turn over and cook for further 7 minutes. Take a large non-stick frying pan or wok and add a thin layer of oil. Put over a medium heat and as soon as the oil is hot, add the patties. Cook for 7 minutes on one side until crisp and golden, then turn over and cook for further 7 minutes. Remove from the oil and pat with kitchen paper to remove any excess oil. Remove from the oil and pat with kitchen paper to remove any excess oil. Add the spinach, red onion and burgers to the burger buns. Drizzle over the sauces of your choice and top with the bun lids. Serve with onion rings (if using). Add the spinach, red onion and burgers to the burger buns. Drizzle over the sauces of your choice and top with the bun lids. Serve with onion rings (if using).