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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Aloo Gobi Burgers

Makes 6-8 burgers Prep time 45 min. Cook time 30 min.

Indian spices & traditional aloo gobi veggies are the theme of this tasty burger. Serve on a whole grain bun or serve sliders as appetizers on lettuce leaves or a slice of daikon or zucchini. Top with a fruity Indian chutney, Indian pickle, tofu aioli & slivers of green onion.



1 cup frozen peas, thawed

2 full cups cauliflower florets, lightly steamed until almost tender

1 bunch green onion, thinly sliced

1 small bunch of cilantro, lower stems removed

2 full cups potato, cubed & steamed

3/4 cup carrot, 1 inch slices & steamed

1-2 small green Thai chili*

2 tbs chia seeds

3 cloves garlic, minced

1” fresh ginger, minced

1 small red onion, slivered

1 ½ tsp sea salt

2 tbs chickpea flour*


Spice blend

1 tbs ground turmeric

1 tsp cumin seed*

1 tsp black mustard seed*

1 tsp coriander seed*

1 tsp ground hing (asafoetida)*

6-8 fresh curry leaves*

pinch cayenne (optional)


* available in South Asian markets. If you can't get to one, substitute spice blend with your favorite curry powder.


Directions Preheat over to 400°F/200°C

Toast cumin seed, mustard seed, coriander seeds until just fragrant. Do not burn! Cool & grind to a powder in a spice/coffee grinder or mortar & pestle.


Dry saute onion until browned, add garlic, ginger, the chili & curry leaves for another minute. In a food processor, combine sauteed aromatics, spices, chia, chickpea flour, cauliflower & carrot. Pulse just a few times to combine to create a coarse mix.


Transfer to a large bowl. Add potatoes & with your fingers, squish & combine. Stir in peas, spring onion & cilantro. Taste & correct seasonings as needed.


Shape into patties with your hands or a ring mold. Bake on parchment paper or a silpat for 20 minutes, flip, bake another 10 minutes. If they seem too fragile to flip, cook 25-30 minutes or until golden. Allow to cool 5 minutes before serving with garnishes. Enjoy!

Aloo Gobi Burgers