If you enjoy your burgers with a kick, this spicy potato burger is a must-bite
For the filling:
• 500g potatoes, (around 2 large ones)
• vegetable oil
• 1/2 teaspoon brown mustard seeds
• 12 fresh curry leaves
• 11/2 teaspoons finely grated root ginger
• 1 large garlic clove, finely grated
• 1 indian green finger chilli, finely chopped, or as much as you like
• 1/3 teaspoon ground turmeric
• 11/2 teaspoons lemon juice, or to taste
• good handful chopped coriander
For the batter:
• 75g chickpea flour
• 1/4 teaspoon baking powder
• 8 soft pau, burger buns or baps
• 8 tablespoons * tangy herb chutney
• 6-7 tablespoons see method for ingredients
1 Bring a big pot of salted water to the boil. Halve the potatoes and cook until soft. Leave to cool, then peel and mash.
2 Meanwhile, heat 1½ tbsp oil for the filling in a small pan. Add the mustard seeds and, when they start to pop, throw in the curry leaves. Follow after a few beats with the ginger, garlic and chilli and cook, stirring often, until the garlic smells cooked, around 1 minute.
3 Add the turmeric, stir for 10 seconds and take off the heat. Add the cool mashed potato, lemon juice, coriander and salt to taste and mix it all together; I use my hands as I find it all comes together better.
4 Taste and adjust if necessary. Make into 8 roughly equal-sized balls.
5 Whisk together the ingredients for the batter, adding a good pinch of salt and enough water to make a medium-consistency batter. The thinner the coating, the lighter and crispier it will be.
6 Slice the buns in half, but not all the way through. I like to toast them in a hot oven or a frying pan, but they can just be at room temperature.
7 Heat 10cm of oil in a wide saucepan, karahi or wok over a medium heat; the oil needs to be medium hot. Taking 1 ball at a time, flatten it gently into a burger shape (I like the centre to be slightly thicker than the edges).
8 Place in the batter and, once well coated, place straight into the hot oil. Repeat with another 2. If the potatoes are not completely submerged in the oil, using a slotted spoon, quickly splash hot oil on top so it seals.
9 Cook until golden and crisp on both sides. Place on kitchen paper and repeat to cook the remaining burgers.
10 As these cook, spread the herb chutney on one side of the bun and sprinkle the dry chutney on the other (you can also make a paste of this by adding some water). Place the potato burgers on the dry chutney side, close and enjoy.
Recipe courtesy of Anjum Anand, extracted from I Love India. Photography by Martin Poole © Quadrille