Life / Food

Vegan Curried Potato Burgers

“Aloo gobi, the Indian curry made with potatoes, cauliflower and spices, is a firm favourite in our household,” writes Miriam Sorrell in her book Mouthwatering Vegan. “So I decided to create some fast burgers based loosely on that wonderful dish. If you like potato curry, you are going to love these. Serve with a simple salad of greens and cherry tomatoes on the side ... And slap on the ketchup!”

1. Place the peas and corn in a saucepan and cover with boiling water. Cook for a couple of minutes, then drain and set aside.

2. Meanwhile, in a medium bowl mash the microwaved potatoes. Add the margarine, milk, curry powder and salt. Bear in mind that the mash needs to be a fairly firm consistency.

3. In a food processor, process together the carrot, onion, garlic, mushrooms and herbs.

4. Add the ingredients from the food processor to the mashed potato mixture, together with the cooked peas and corn, nutritional yeast and flour. Stir well with a fork, taste and adjust seasoning if necessary.

5. Heat a drizzle of olive oil in a nonstick frying pan set over medium heat. Spoon in dollops of the potato mixture. Cook for a few minutes, flattening very slightly with a spatula to make patty shapes, then gently flip. You may need to do this in batches, repeating with any remaining mixture, to make 8 burgers.

6. Serve on buns with your favourite burger fixings, or on their own with vegetables and salad. Reheat any leftovers in a hot oven—they may become mushy in the microwave.

Ingredients

• 3 tbsp (45 ml) frozen peas

• 2 tbsp (30 ml) frozen corn

• 4 medium potatoes microwaved until soft, then peeled

• 1 tbsp (15 ml) vegan margarine

• about 1/4 cup (60 ml)  non-dairy milk

• 1 1/2 tsp (7.5 ml) curry powder

• salt to taste

• 1 medium carrot, grated

• 1/2 onion

• 2 cloves garlic

• 4 mushrooms

• sprig of fresh mint

• sprig of fresh rosemary

• 2 tsp (10 ml) nutritional yeast

• 1 1/2 tbsp (22.5 ml) unbleached all-purpose flour

• olive oil

From Mouthwatering Vegan by Miriam Sorrell. Copyright © 2013 Miriam Sorrell. Excerpted by permission of Appetite by Random House, a division of Random House Canada, Inc. All rights reserved.

More on Metronews.ca