Samosa Indian Burgers with Mango Chutney

With similar flavor profiles as samosas, these veggie burgers with a twist are accompanied by a spicy mango chutney and pickled onions.

Serves: 4-6
Active Time: 1 hr
Total Time: 1 hr

Ingredients

• 1/2 to 1 cup raw cashews, ground into coarse meal

• 1/2 cup fresh peas, shelled and blanched (optional frozen peas, thawed)

• 3/4 cup cauliflower, cut into small florets

• 1/4 cup green onion, finely diced

• 1 cup russet potato, cubed, cooked until tender, and cooled

• 1 tbsp curry powder

• 1 tbsp onion powder

• 3 tbsp fresh cilantro, minced

• 1/4 tsp freshly ground black pepper

• 1/8 tsp cayenne, or taste (optional)

• 1/4 tsp sea salt, or to taste (optional)

Method for Preparing the Burger Mix

First, gather and prepare your ingredients.

To prepare the burger mix, in a bowl, toss all ingredients together, pressing the potatoes into the mixture until it begins to bind. Depending on the moisture of the potatoes, you may need to add more or less of the ground cashews.

Using a burger-sized ring mold, form into burger-sized patties.

Method for Baking the Burgers

Preheat oven to 400°F (205°C).

Lightly spray a baking sheet and place the burgers evenly on the sheet. Alternatively, you can use a non-stick baking sheet or one lined with parchment paper.

Bake for 15 minutes and flip the burgers. Continue baking for another 6 to 8 minutes until both sides are golden.

Alternatively, you can cook the burgers on the first side for 20 to 25 minutes. Just note that the tops of the burgers will just be a bit drier, but not flipping them helps keep them together better — not to mention it’s one less step.

Method for Serving the Burgers

These nutritious plant-based burgers can be served on whole-grain buns or a bed of micro greens or Spring Mix . Top with an even amount of Mango Chutney, Wine Pickled Onions, and your favorite condiments.

Burgers can be frozen and reheated later.

This recipe is inspired by the Rouxbe Online Cooking School