Recipe of the Week – Potato Pakora Burgers

Extract from The Part-Time Vegetarian by Nicola Graimes

An Indian twist on the regular veggie burger, these spiced potato patties are coated in a gram flour batter and cooked until the outside is crisp and golden. You could make the pre-battered potato patties a few hours ahead of serving, if convenient.

Serves: 4

Preparation time: 20 minutes

Cooking time: 25 minutes

Ingredients:
480g/1lb 1oz white potatoes, peeledand quartered
1 tsp turmeric
6 spring onions/scallions, finely chopped
1 long red chilli, deseeded and finely chopped
2 tsp nigella seeds
1 tsp sea salt
2.5cm/1in piece of fresh root ginger, peeled and grated
1 tbsp butter sunflower oil, for frying freshly ground black pepper

For chickpea batter:
80g/2.oz/. cup gram/chickpea/
besan flour
1 tsp sea salt
2 tbsp milk

To serve:
4 small naan breads
4 tbsp tamarind and date chutney
4 tomatoes, sliced
1 small red onion, sliced
1 recipe quantity Mint Raita, adding 2.5cm/1in piece of cucumber, diced

Method:

• Put the potatoes in a large pan, pour in enough water to cover and bring to the boil. Add salt and stir in 1 teaspoon of the turmeric and cook for 12–15 minutes until tender.
• While the potatoes are cooking, mix together the ingredients for the batter with the remaining turmeric. Whisk in 5–6 tablespoons water to make a smooth, pancake-batter consistency. Leave to rest until needed.
• Drain and return the potatoes to the still-hot pan to dry, then when cool enough to handle, coarsely grate them into a mixing bowl. Stir in the spring onions/scallions, chilli, nigella seeds, salt, ginger and butter, allowing the latter to melt in the heat of the potatoes. Season with pepper and stir until combined, then, using your hands, form the mixture into 4 large patties.
• Heat enough oil in a pan to deep-fry the pakora burgers. The oil is hot enough when a cube of bread turns golden in 30 seconds. Dip each patty into the batter mixture until thickly coated, then fry two at a time for 1.–2 minutes, or until golden all over. Drain on paper towels and keep warm in a low oven while you cook the remaining pakora burgers. Wrap the naan in foil and warm them in the oven at the same time.
• To serve, top each naan with a spoonful of the chutney. Place a few slices of tomato on top before adding the pakora burger, red onion and a spoonful of the mint raita.

Nicola Graimes
The Part-Time Vegetarian
Available from September 2015
Pre-order the book on Amazon

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