- 1
Ingredients
- Ingredients:
- 2 large Russet potatoes, peeled
- 3/4 cup green peas ( I used frozen peas, that are thawed and then boiled briefly)
- 2 shallots
- 2 large cloves garlic
- 1 slice of bread
- 1/2 medium onion minced – to be sautéed
- ¹⁄3 tsp ginger, minced – to be sautéed
- 1 egg yolk OR use 1 tsp dijon mustard
- 1 tsp lime/lemon juice
- 1 1/2 Tbsp finely chopped parsley OR coriander
- 2 Tbsp grated cheese (I used Mozzarella)
- 1 tsp butter softened
- salt to taste
- 1/2 tsp black pepper or to taste
- 3 Tbsp cornflour plus water to make a paste
- 1- 1 1/2 fresh breadcrumbs or Panko breadcrumbs (preferred)
- 4 Tbsp oil for grilling/frying the patties
- 1 Tbsp butter for toasting buns
- 4 large 8 mini Burger Buns,
- For Garnish:
- 2 Tomatoes
- 4 or 8 leaves of Lettuce, the same size as the buns
- Onions, thinly sliced rings
- Hellmans Mayonnaise, 1 – 2 Tbsp per burger
Preparation
Step 1
used frozen peas, that are thawed and then boiled briefly)
3 Tbsp cornflour plus water to make a paste
First heat 1 Tbsp of the oil in a non stick pan. Add the minced ginger and onion. Saute till softened and light golden. Drain from the oil and set aside.
Place the bread slice in water to soak. Squeeze out the water from this bread completely.
Peel the potatoes and chop into large chunks. Add to a small pressure cooker or pot, with just enough water and cook till tender .
( If using pressure cooker, cook on medium heat for 4 steam whistles and allow the cooker to cool on its own).
Add the shallots and garlic to a mortar ( preferred) and crush to a paste).
Add the potato, one chunk at a time along with some salt and pepper and mash it along with the garlic and shallots.
Mash to get a nice fluffy mashed potato. Move to a bowl.
Boil the peas till soft and drain thoroughly.
Add to the mortar and crush as well, its okay to have a little chunky texture as long as softened.
Add the mashed peas to the mashed potatoes and mix well with hands. Add salt as needed.
Now add the
Mix thoroughly with hands, squeezing the mixture through the hands so that ALL the ingredients are well blended throughout the mashed potato mixture and combine.
Mix the corn flour with a few spoons of water to make a thick paste.
Now place in the bread crumbs with a dry hand and coat both sides well.
Set aside all the patties. Heat 3- 4 Tbsp of oil in a non stick pan or grill pan (preferred)
place a few patties at a time- uncrowded in the pan.
Do not disturb the patties. Cook on a medium heat with a constant sizzle.
Slice the burger buns in half. Butter a non stick pan and heat on medium.
Place the buns on the pan to slightly toast the inside part.
Assemble the Aloo Tikki Burger, by spreading some mayonnaise on the bottom bun, cover with lettuce. Place the patty on top.
Now place onion rings, tomato slices on top. LightYl brush the top bun with mayonnaise as well. Gently press over the burger and serve with fries or salad.
mixing
of all the ingredients into the mashed potato mixture is key to having a nice flavorful patty.
Make sure the water is drained from the potatoes and peas before mashing. Water content will make it difficult to mould the patties.
If your burger has to be reheated, remove the buns with the veggies. Heat the patties in a pan or in the microwave and reassemble.
Do not reheat the veggies.
If you do not like raw onion it may be omitted but adds kick and crunch.
If you like your patties spicy, add finely mixed green chillies to the mashed potato.
Note that you can skip the egg yolk and replace with Dijon Mustard. You can also replace mayonnaise and make a coriander chutney to use as dressing.
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