Spicy Potato Burgers

Ingredients

• 800g potatoes, peeled and cut into 2cm chunks
• 2 tablespoons vegetable oil
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 1½ teaspoons ground turmeric
• 2 teaspoons garam masala
• 12 dried curry leaves
• 1 large red onion, ½ finely chopped, ½ finely sliced
• 2 tablespoons garlic and ginger paste
• 30g pack fresh coriander, ⅔ finely chopped
• ½ lemon, zested
• 2 tablespoons cornflour
• 4 large whole wheat rolls, halved

Preparation

1. boil the potatoes in a pan for 12-15 mins until tender. drain well, then steam-dry for 10 mins.
2. heat 1 tbsp oil in a frying pan over a medium-high heat. add the mustard and cumin seeds, turmeric, garam masala and curry leaves. fry, stirring, for 2 mins until aromatic and sizzling, then add the chopped onion and reduce the heat to medium. cook, stirring regularly, for 5 mins or until the onion has softened. add the garlic & ginger paste and cook, stirring, for 2-3 mins until aromatic; put into a bowl and set aside.
3. mash the potatoes in a bowl until smooth. add the chopped coriander and the onion mixture, lemon zest and cornflour. season and mix well. once cool enough to handle, divide into 4 patties, each about 2.5 cm thick. transfer to the fridge for 1 hr until firm.
4. preheat the oven to 200°c and line a baking tray with nonstick baking paper. heat the remaining oil in a wide nonstick frying pan over a medium-high heat and fry the patties 2 at a time for 4-5 mins until golden and crispy on the bottom; flip and repeat. transfer to the tray and cook the rest of the patties. bake for 10 mins, adding the halved rolls to another tray for the last 2 mins to warm through
5. to assemble, add a spoonful of yogurt (if using) to the base of each roll, then top with a potato patty and scatter over the remaining coriander.