Serves 2 | Prep time: 25 mins | Cooking time: 15 mins
- 400g potatoes (approx. 4 smallish potatoes)
- 1 cup green peas*
- 1⁄2 onion finely chopped (approx. 50g)
- 1⁄2 cup grated tofu (approx. 65g)
- 1 Tbsp Mr India: Authentic curry spice blend, available at @tullyzkitchen (or use a curry spice mix of your choice)
- 1/3 cup + 1 Tbsp chickpea flour/Besan (approx. 60 g)
- 1 tsp salt
Mr India Sauce
- 3⁄4 cup coconut yoghurt (approx. 200g)
- 1/3 cup (50g) finely chopped cucumber
- 1/3 cup (50g) finely chopped tomatoes
- 1/3 cup (50g) finely chopped red onion
- 3 Tbsp finely chopped mint
- Juice of half lemon
- 1 tsp Mr India: Authentic curry spice blend (use Miss India if you like it hot)
- 1-2 Tbsp water
- Salt to taste
To Make the Burger
- Vegan Brioche buns/Burger buns
- Spray oil
- Peel and boil the potatoes, drain and let them cool.
- Once cooled down, transfer to a large bowl along with the remaining ingredients (except chickpea, flour, and salt).
- Mix and mash everything using hands or a handheld potato masher.
- Add chickpea flour and salt and give it a good mix. The mixture should be little bit like play dough. Add a little more chickpeas flour, if required.
- Divide it into equal portions, make burger patties and keep them in the fridge for 10 min to firm up.
Mr India Sauce
- Transfer all the above ingredients to a small bowl and mix well . (Start with 1 Tbsp water and add more if needed).
- Keep it in the fridge.
Assemble the Burger
- Heat up a non-stick frying and spray it with oil.
- On medium-high heat, fry the patties of 3-4 minutes on each side, or until golden brown and slightly crispy.
- To assemble, layer some sauce at the bottom half of a burger bun, place a patty on top, spread another layer of sauce, another patty, more sauce and then close the burger.**
- Serve with hot potato chips or wedges.
Notes: *If using frozen peas, place them in hot water for few minutes. Drain and pat dry them before using.
**Do a single stack burger if you prefer.