Spiced potato burger and coriander matchstick fries
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4–6
'Potato queen' Poppy O'Toole brings out the best of the humble tatty in this vegan potato burger butty served with coriander matchstick fries.
Ingredients
For the butty
- 1 Maris Piper potato, peeled and cut into 1cm/½in thick rounds
- 1 tbsp salt, plus extra to season
- 1 red onion, sliced
- 2 garlic cloves, grated
- thumb-sized piece ginger, peeled and grated
- 1 tsp chilli flakes
- 1 tsp ground turmeric
- 1 tsp mild curry powder
- 1 tbsp plain flour
- 3 tbsp gram flour
- 5 coriander sprigs, chopped (stems and all)
- 100ml/3½fl oz vegetable oil, for frying
For the fries
- 500g/1lb 2oz potatoes
- vegetable oil, for frying
- bunch fresh coriander, chopped
To serve
- 4–6 bread buns, split open
- 4–6 tbsp coconut yoghurt
- 4–6 tbsp mango chutney
- few handfuls mixed salad or a few extra coriander leaves
Method
To make the butty, tip the potato into a saucepan and just cover with cold water. Add the salt and place over a high heat. Bring to the boil, then cook for 7–10 minutes, or until tender. Drain and smash the spuds (they don't need to be smooth).
In a separate bowl, mix together the onion, garlic, ginger, chilli flakes, turmeric, curry powder, both flours and coriander. Add the mixture to the bowl with the mashed potato. Season with salt, then add just enough water (just a sprinkle) to bind it together.
Divide the potato mixture into four equal pieces and shape each piece into a large but flat burger shape (you may manage five or six good-sized patties).
Heat 1cm/½in depth of oil in a frying pan over a medium-high heat until hot – add more if 100ml/3½fl oz isn't enough.
Put each patty into the frying pan and cook for about 3–4 minutes on each side, or until golden-brown and crisp. (You can fry in batches of two or three at a time.) Set aside the cooked burgers to drain on kitchen paper and keep them warm as you go.
To make the fries, peel and then slice the potatoes on a mandoline, then cut into matchsticks. Heat the vegetable oil for deep frying in deep fat fryer or a pan. The temperature should reach 180C – you can check this using a food thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry in batches until browned all over. Remove with a slotted spoon and drain on a plate lined with kitchen paper. (The fries can also be cooked in an air fryer, following the manufacturer's instructions.) Sprinkle the chopped coriander over the cooked fries.
To serve, slather the bottom half of each bun with coconut yoghurt, place a patty on top and add a spoonful of mango chutney and a little salad or coriander. Serve with the fries on the side.
