CURRIED POTATO VEGGIE BURGERS
This veggie burger was inspired by the flavors of a samosa. Finely chopped vegetables give the patties texture and the sweet-sour tamarind ketchup lifts up the spices and mashed potato base. If possible, leave the seeds in the chile. The spice is tempered just enough by the bun and mild vegetables, leaving a slight and very pleasant burn.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 curried potato veggie burgers
Number Of Ingredients 17
Steps:
- Make the burgers: Put the potato on a microwave-safe plate and microwave until tender, 7 to 8 minutes. Let cool slightly, then peel. Transfer to a medium bowl; add 1 tablespoon butter, season with salt and pepper and mash with a fork until smooth. Toast the cumin seeds in a large dry nonstick skillet over medium-high heat until golden, 2 to 3 minutes. Pour onto a cutting board and crush with the bottom of a measuring cup.
- Heat 1 more tablespoon butter in the same skillet over medium-high heat. Add the cauliflower, carrot, chile, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt and a few grinds of pepper; cook, stirring, until the cauliflower is dry and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potato and add the peas; wipe out the skillet and reserve.
- Stir the vegetable mixture together to combine. Add the breadcrumbs and knead with your hands until the mixture comes together. Firmly pack into 4 balls, then shape into four 4-inch-wide patties (about 1/2 inch thick). Transfer to a plate and refrigerate until firm, at least 30 minutes.
- Meanwhile, make the tamarind ketchup: Stir together the ketchup and tamarind paste in a small bowl and season with salt and pepper.
- Cook the burgers: Melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Add the patties and cook until well browned on the bottom, 3 to 4 minutes. Flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes. Remove the skillet from the heat and let the burgers stand about 5 minutes while you prepare the buns (this will help them stay together).
- Toast the buns and spread with the tamarind ketchup. Serve the burgers on the buns with lettuce, red onion and cilantro.
CARROT BURGERS
These tasty morsels make a great side dish and a great breakfast too! Adapted from Cook Now Serve Later cookbook. African, Scandinavian, New England, Southern, Mid Atlantic, Mid West
Provided by Sharon123
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the carrots, onion, flour, corneal, egg, milk, dill, sugar, salt, baking powder and pepper. Shape the mixture into 8 patties about 1 1/2" thick. Transfer to a platter, cover with plastic wrap and refrigerate for at least 1 hour. This will keep up to 12 hours.
- Heat the margarine and the oil in a heavy 10" skillet until sizzling, about 1 minute. Turn heat down to medium . Brown the patties for 5-8 minutes on each side. Drain on a platter lined with paper towels, then serve immediately. You may serve this as a side dish or a light luncheon along with a mixed green salad and whole grain bread. This would also be good as a breakfast with maple syrup! Enjoy!
Nutrition Facts : Calories 179.7, Fat 10.9, SaturatedFat 2.3, Cholesterol 47.6, Sodium 456.7, Carbohydrate 17.6, Fiber 2.9, Sugar 5, Protein 3.8
POTATO CARROT BURGER WITH SPICED MAYO
Make and share this Potato Carrot Burger With Spiced Mayo recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mash together all burger ingredients EXCEPT crumbs for dredging.
- Form into 2 burgers.
- Coat burgers in bread crumbs.
- Fry in a frying pan on med high heat in cooking sprayed pan until lightly browned.
- Serve on buns with lettuce and cheese with spiced mayo.
- Pop in toaster oven to melt cheese if you please.
- MAYO: Combine all ingredients.
Nutrition Facts : Calories 503.4, Fat 20.2, SaturatedFat 7.3, Cholesterol 130.8, Sodium 928.2, Carbohydrate 61.5, Fiber 3.6, Sugar 11.3, Protein 19.2
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