Recipe:
Ingredients:
– For the potato patties:
– 600g potatoes, boiled and mashed
– 1 small onion, finely chopped
– 2 green chillies, finely chopped
– 3 tbsp fresh coriander, chopped
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– Salt, to taste
– 4 tbsp chickpea flour (besan)
– 4 tbsp breadcrumbs
– Oil, for frying
For the mango sauce:
- ¾ cup mango pieces
- ¼ cup vegan mayonnaise
- 3 tbsp vegan mustard
- ½ tsp chilli flakes
- 1 tbsp fresh lemon juice
- Himalayan pink salt, to taste
For the toppings:
- 4 slices vegan cheddar cheese (Optional)
- 1 cup rocket (arugula)
- 1 tomato, sliced
- 1/2 red onion, sliced
- 4 burger buns
- 1 tbsp vegan mayonnaise
Method:
In a large bowl, combine the mashed potatoes, finely chopped onion, green chillies, fresh coriander, cumin powder, coriander powder, turmeric powder, and salt. Mix well until all ingredients are evenly incorporated.
Add the chickpea flour and breadcrumbs to the potato mixture, mixing until a firm dough forms. Shape into 4 equal patties.
Heat oil in a pan over medium heat. Fry the potato patties for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the pan and set aside.
To make the mango sauce, blend the mango pieces, vegan mayonnaise, vegan mustard, chilli flakes, fresh lemon juice, and Himalayan pink salt until smooth. Adjust seasoning to taste.
Lightly toast the burger buns on a grill or in a pan until golden brown.
Assemble the burgers by spreading a layer of vegan mayonnaise on the bottom half of each bun. Add a handful of rocket, a potato patty, a slice of vegan cheddar cheese, a slice of tomato, some red onion slices, and a generous spoonful of mango sauce. Top with the other half of the bun.
Serve the burgers immediately, accompanied by your favourite sides like sweet potato fries or a fresh salad.
by Whiterabbit2000
1 Comment
[Full recipe available here.](https://www.plantifulpalate.com/post/ultimate-vegan-burger)
Recipe:
Ingredients:
– For the potato patties:
– 600g potatoes, boiled and mashed
– 1 small onion, finely chopped
– 2 green chillies, finely chopped
– 3 tbsp fresh coriander, chopped
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– Salt, to taste
– 4 tbsp chickpea flour (besan)
– 4 tbsp breadcrumbs
– Oil, for frying
– For the mango sauce:
– ¾ cup mango pieces
– ¼ cup vegan mayonnaise
– 3 tbsp vegan mustard
– ½ tsp chilli flakes
– 1 tbsp fresh lemon juice
– Himalayan pink salt, to taste
– For the toppings:
– 4 slices vegan cheddar cheese (Optional)
– 1 cup rocket (arugula)
– 1 tomato, sliced
– 1/2 red onion, sliced
– 4 burger buns
– 1 tbsp vegan mayonnaise
Method:
1. In a large bowl, combine the mashed potatoes, finely chopped onion, green chillies, fresh coriander, cumin powder, coriander powder, turmeric powder, and salt. Mix well until all ingredients are evenly incorporated.
2. Add the chickpea flour and breadcrumbs to the potato mixture, mixing until a firm dough forms. Shape into 4 equal patties.
3. Heat oil in a pan over medium heat. Fry the potato patties for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the pan and set aside.
4. To make the mango sauce, blend the mango pieces, vegan mayonnaise, vegan mustard, chilli flakes, fresh lemon juice, and Himalayan pink salt until smooth. Adjust seasoning to taste.
5. Lightly toast the burger buns on a grill or in a pan until golden brown.
6. Assemble the burgers by spreading a layer of vegan mayonnaise on the bottom half of each bun. Add a handful of rocket, a potato patty, a slice of vegan cheddar cheese, a slice of tomato, some red onion slices, and a generous spoonful of mango sauce. Top with the other half of the bun.
7. Serve the burgers immediately, accompanied by your favourite sides like sweet potato fries or a fresh salad.