Nadiya Hussain’s Aloo Burgers
An easy veggie burger with a difference, these Aloo Burgers feature a spiced potato patty, fried until golden and sandwiched in brioche buns with onion rings and all the fixings.
From the book
We eat aloo, as in potatoes, in so many ways. Curried, fried, mashed, etc. Potato is a love language and it’s never better than when it is spiced, fried and whacked in between a brioche burger bun to make a moreish aloo burger.
|For the patties:|
|400g||readymade mashed potato|
|2 tsp||ground cumin|
|2||spring onions, thinly sliced|
|2||chillies. thinly sliced|
|2 tbsp||chilli sauce (of your preference)|
|6 tbsp||dried breadcrumbs|
|oil, in frying|
|4||brioche burger buns|
|sliced red onion|
For the patties, start by putting the mashed potatoes in a bowl and breaking it up so it’s easier to mix all the other ingredients in.
Now, add in the cumin, spring onion, chilli, chilli sauce, mayonnaise, dried breadcrumbs and salt and mix through till evenly combined, then add the egg and mix together. Divide the mixture into four equal patties and mould each into a hockey puck shape. Set aside while you heat the oil.
Take a large non-stick frying pan or wok and add a thin layer of oil into the base. Heat over a medium heat. As soon as the oil is hot, add the patties and cook on one side for 7 minutes till crisp and golden, then turn over and cook for another 7 minutes.
Lay the base of the burger buns down, add your chilli sauce, now add your patty, add the baby spinach and sliced red onion. Put the bap tops on. Easy-peasy aloo burger.
+ This is such a great recipe to make kid-friendly. Simply remove the chillies from the recipe entirely, switch the chilli sauce for ketchup and then it’s perfect for kids or anyone who doesn’t like spice.