I had some vegetarians over so that stunt I pulled with soaking tofu in beef fat wouldn't fly with my non-carnivorous friends.
This was a simple Indian-inspired potato burger, based on a recipe for potato patties in The Joy of Cooking. My adjustments included more fragrant spices, as their burger was pretty bland. I don't understand why they would call theirs samosas when their samosas were definitely lacking in the Indian spices department.
Stuff for six potato burgers:
2 baking potatoes, peeled and boiled
1 onion chopped
3 cloves of garlic, minced
1 cup peas (if they're not frozen, make sure they're boiled nicely already)
1 tbsp mustard seed
2 tbsp olive oil
1/4 cup cilantro, chopped
1 tbsp garam masala
1 tbsp coriander
salt and pepper
Boil the potatoes for about 10-15 minutes. When they are tender enough, mash them up. While the potatoes are boiling, toast the mustard seeds on the olive oil until they start a-poppin. Before you lose all your mustard seeds from their flying about, toss in the garlic and the onions. Cook for about 5 minutes, or until the onions are soft and translucent. These can then be mixed into the mashed potato. Same goes for the cilantro and the green peas. Toss in the coriander and garam masala, and flavor with salt and pepper. Finally, form into patties. These are actually ready to eat now, but I actually grilled them for a little bit to give them shape and body.
That's it.
This was a simple Indian-inspired potato burger, based on a recipe for potato patties in The Joy of Cooking. My adjustments included more fragrant spices, as their burger was pretty bland. I don't understand why they would call theirs samosas when their samosas were definitely lacking in the Indian spices department.
Stuff for six potato burgers:
2 baking potatoes, peeled and boiled
1 onion chopped
3 cloves of garlic, minced
1 cup peas (if they're not frozen, make sure they're boiled nicely already)
1 tbsp mustard seed
2 tbsp olive oil
1/4 cup cilantro, chopped
1 tbsp garam masala
1 tbsp coriander
salt and pepper
Boil the potatoes for about 10-15 minutes. When they are tender enough, mash them up. While the potatoes are boiling, toast the mustard seeds on the olive oil until they start a-poppin. Before you lose all your mustard seeds from their flying about, toss in the garlic and the onions. Cook for about 5 minutes, or until the onions are soft and translucent. These can then be mixed into the mashed potato. Same goes for the cilantro and the green peas. Toss in the coriander and garam masala, and flavor with salt and pepper. Finally, form into patties. These are actually ready to eat now, but I actually grilled them for a little bit to give them shape and body.
That's it.