Potato Bonda Burgers

Serves: 4

This tasty recipe was created by Vivek Singh of The Cinnamon Club. He will be present at this year's Taste of London event, which takes place on 5-19 June in London's Regent’s Park. Tickets and info can be found at tasteoflondon.co.uk

Ingredients
Method

Ingredients:

2 tbsp vegetable or corn oil

1 tsp mustard seeds

½ teaspoon white urad lentils

4 green chillies, chopped

2.5cm piece of the ginger, peeled and chopped

10 curry leaves

2 red onions, sliced

½ teaspoon ground turmeric

3 medium potatoes, boiled, peeled and grated (approximately 400-500g grated weight)

Juice of ½ lemon

1 tsp chopped coriander leaves

1 tsp salt

Vegetable oil, for deep frying

For the batter:

100g gram flour

¼ tsp ground turmeric

¼ tsp red chilli powder

½ tsp salt

A pinch of carom seeds

150ml water

¼ teaspoon ginger and garlic paste

To serve:

4 burger buns

50g slated butter

6 tbsp green coriander chutney

½ cucumber, sliced

2 tomatoes, sliced

¼ iceberg lettuce

4 tbsp tomato ketchup

method:

To make the bonda mix, heat the oil in a heavy-based pan over a high heat. When it is hot, add the mustard seeds, urad dal, green chillies, ginger, curry leaves and onions. Sauté for 3-4 minutes, then add turmeric and mix well for 1 minute.
Add the grated potatoes, reduce the heat to low and stir well for 5 minutes, then add the lemon juice and coriander leaves. Add salt, mix well and set aside to cool. When cold, divide into four balls and shape as patties.
Slice the burger bus in half and spread with butter. Heat a pan and sear the cut sides of the buns.
To make the batter, simply whisk all the ingredients together.
Heat the oil in a wok or in a deep-fat fryer to 170°c. Dip the shaped potato patties in the chickpea batter and deep fry for 2-3 minutes until golden in colour. Remove and drain on kitchen paper.
Spread the chutney on the bottom half of the bun, arrange the cucumber, tomato and lettuce on top and add the potato patties. Cover with the top of the bun and serve with more green coriander chutney and tomato ketchup on the side.

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