Spiced Potato Patty Burger
This is THE spiced potato patty burger I made on Saturday Kitchen back in March 2023. Coincidentally, also the same episode where I accidentally said a rude word not once, but FOUR TIMES on live TV at 10am. Sorry again Matt Tebbutt. BUT moving on…this potato patty burger was approved by Alesha Dixon! That’s right, the absolute icon from Mis-Teeq. I even rapped a little on TV, that was embarrassing. What am I like this.
Anywayyyyy, this recipe was inspired by the incredible array of South Asian cuisine we have here in Birmingham!! And the reason I chose to make this dish on TV was because of the ease and speed of the dish, not to mention it’s an affordable recipe with no fancy schmancy ingredients. Cheap, easy dishes can still be delicious!!!
As I said on the show (not that bit) mix up the spices and herbs you use based on what’s in the cupboard. You can really make this recipe your own and develop it over time, which I absolutely love.
You can also find this recipe (along with my matchstick fries and other recipes) on my BBC Food page here or in my recipe book, Poppy Cooks: The Food You Need.
Ingredients
For the Patty
- 1 Maris Piper potato, peeled and cut into 1cm thick rounds
- 1 tbsp salt, plus extra to season
- 1 red onion, sliced
- 2 garlic cloves, grated
- Thumb-sized piece ginger, peeled and grated
- 1 tsp chilli flakes
- 1 tsp ground turmeric
- 1 tsp mild curry powder
- 1 tbsp plain flour
- 3 tbsp gram flour
- 5 coriander sprigs, chopped (stems and all)
- 100ml vegetable oil, for frying
To Serve
- 4-6 bread buns, split open
- 4-6 tbsp coconut yoghurt
- 4-6 tbsp mango chutney
- Few handfuls mixed salad or extra coriander leaves
Method
- For the patty, place the potato into a saucepan and just cover with cold water. Add the salt and place over a high heat. Bring to the boil, then cook for 7–10 minutes, or until tender. Drain and smash the spuds (they don't need to be smooth).
- In a separate bowl, mix together the onion, garlic, ginger, chilli flakes, turmeric, curry powder, both flours and coriander. Add the mixture to the bowl with the mashed potato. Season with salt, then add just enough water (just a sprinkle) to bind it together.
- Divide the potato mixture into four equal pieces and shape each piece into a large but flat burger shape (you may manage five or six good-sized patties).
- Heat 1cm/½in depth of oil in a frying pan over a medium-high heat until hot – add more if 100ml/3½fl oz isn't enough.
- Put each patty into the frying pan and cook for about 3–4 minutes on each side, or until golden-brown and crisp. (You can fry in batches of two or three at a time.) Set aside the cooked burgers to drain on kitchen paper and keep them warm as you go.
- To serve, slather the bottom half of each bun with coconut yoghurt, place a patty on top and add a spoonful of mango chutney and a little salad or coriander. Serve with the fries on the side.