Turmeric and other fragrant Indian spices are blended with tender potato and earthy chick peas to make a one of a kind veggie burger patty that even carnivores will enjoy.
4 cups Dehydrated hash browns
1 cup Potato Flakes or Instant Mashed Potatoes
4 ½ cups Boiling Water
4 ½ cups Chickpeas, drained
2 tablespoons Vegetable Oil
1 ½ cups Yellow Onion, chopped fine
2 tablespoons Garlic, minced
3 tablespoons Jalapeno, seeded and minced
4 tablespoons Tomato Paste
3 tablespoons Dijon Mustard
1 ½ tablespoons Curry Powder
2 teaspoons Cayenne Pepper
As Needed Kosher Salt
As Needed Black Pepper, freshly ground
2 tablespoons Parsley, fresh, chopped
Prep Time: 35min | Cook Time: 10min
In a food processor, pulse the dehydrated hash brown potatoes 5-6 times. Add the hash browns to a large bowl along with the potato flakes and boiling water. Mix well and cover. Set aside for 10 minutes.
In a food processor, pulse cooked chickpeas until they resemble small peas. Set aside.
In a heavy skillet over medium heat, heat oil and sweat the onion, garlic, and jalapeno for about 4 minutes. Add tomato paste, mustard, curry powder, cayenne, salt and pepper, and cook for another 8 minutes. Add fresh parsley at the end and check for seasoning. Cool tomato mixture.
Add the tomato mixture to the hydrated potatoes and mix well until fully homogenous. If needed, hydrate the “burger” mixture by adding a ¼ cup of boiling water at a time until it is soft enough to shape into a patty but not dried out.
Measure out 3 ounces of the burger mixture and shape into 3-1/2” patties and place on a lined sheet tray. Heat patties over a griddle 3-4 minutes per side until warmed through and golden brown on either side.
Serve with your favorite burger bun and accompaniments. The patties can be made and frozen for up to 6 weeks in advance.
Chef Dina’s notes: This is a great recipe that can be adapted into so many things and it’s perfect for plant based. You can use the patty mixture as a stuffing for savory fritters. Or you can shape them into balls then fried as a potato-forward “falafel”. Additionally, the patties can be served inside pita bread with a cooling cucumber-yoghurt dressing.
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