With similar flavor profiles as samosas, these veggie burgers with a twist are accompanied by a spicy mango chutney and pickled onions.
Steps
1
Preparing the Burger Mix
Ingredients
1/2 to1 cup raw cashews, ground into course meal
1/2 cup fresh peas, shelled and blanched (optional frozen peas, thawed)
3/4 cup cauliflower, cut into small florets
1/4 cup green onion, finely diced
1 cup russet potato, cubed, cooked until tender and cooled
1 tbsp curry powder
1 1/2 tbsp onion powder
3 tbsp fresh cilantro, minced
1/4 tsp freshly ground black pepper
1/8 tsp cayenne, or taste (optional)
sea salt, to taste (optional)
First, gather and prepare your mise en place.
To prepare the burger mix, in a bowl, toss all ingredients together, pressing the potatoes into the mixture until it begins to bind. Depending on the moisture of potatoes, you may need to add more or less of the ground cashews.
Using a burger size ring mold, form into burger size patties.
2
Baking the Burgers
Preheat oven to 400°F (205°C).
Using a non-stick baking sheet, or on parchment paper place the burgers evenly on the sheet.
Bake for 15 minutes and flip the burgers. Continue baking for an another 6 to 8 minutes until both sides are golden.
3
Serving the Burgers
Ingredients
4 to 6 whole grain burger buns
Mango Chutney
Wine Pickled Onions
sliced jalapeños
butter lettuce leaves
To serve, spread an even amount of Mango Chutney on both sides of each bun.
Top burgers with Wine Pickled Onions, jalapeños and lettuce.
Burgers can be kept frozen and reheated at a later date.
