Vada Pav Burger
Servings
1/10 burgersavoca
Prep Time
20-30 minutes
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Ingredients
- ā or 3 ct. Russet Potatoes
- 10 or 100 ml. Grainy Mustard
- 10 or 100 ml. Fresh Ground Ginger
- Ā¼ or 3 ct. Markon Peeled Garlic Cloves
- 5 or 50 ml. Trade East Turmeric
- 3 or 30 ml. Hot Chili Flakes
- 5 or 50 ml. Mint Leaves, chopped
- 384 or 3,840 ml. Recipe: Chickpea Frying Dough
- 257 or 2,570 ml. Recipe: Tangy Coriander Garlic Chutney
- 57 or 570 ml. Recipe: Spicy Red Peanut/Garlic Chutney
Recipe Preparation
Prepare the dumplings
- Cook the peeled russet potatoes in water. Drain and puree.
- Add the mustard, the ginger and the garlic finely minced.
- Season with the turmeric, chili flakes salt and pepper.
- Incorporate the mint chopped.
- Form into patties.
- Refrigerate for a few hours.
Prepare the burger
- Roll the patties in the frying dough and send into a frying pan with a high smoking point oil at 190C (or 375F).
- Coat Ā the bottom of the bun with the cilantro chutney.
- Assemble the fried patties with the bottom half of the bun then add the spicy red peanut chutney to the patties.
- Garnish the burger with fresh cilantro and close the burger.
Note: Fried onions can be added to give a crunchy texture to the burger.
This recipe originally appeared in the Gordon Food Service Foodscape publication.
English (Canada) 
FranƧais du Canada 
