Cathy's Kitchen Prescription LLC
Aloo Gobi Burgers
Indian spices and 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, and slivers of green onion.
Makes 6-8 burgers Prep time 45 minutes Cook time 30 minutes
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 Tablespoons chia seeds
3 cloves garlic, minced
1” fresh ginger, minced
1 small red onion, slivered
1 Tablespoon aka (red) miso ** or to taste
2 Tablespoons chickpea flour *
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.
** Miso is a good salt alternative that helps to lower heart rate and does not raise blood pressure (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5313421/#:~:text=Miso%2C%20which%20is%20made%20from,%2C%20including%20salt%2Dsensitive%20hypertension).
Preheat over to 400°F/200°C
Toast cumin seed, mustard seed, coriander seeds until just fragrant. Do not burn! Cool and grind to a powder in a spice/coffee grinder or mortar and pestle.
Dry saute onion until browned, add garlic, ginger, the chili and curry leaves for another minute. In a food processor, combine sauteed aromatics, spices, chia, chickpea flour, cauliflower and carrot. Pulse just a few times to combine to create a coarse mix.
Transfer to a large bowl. Add potatoes and with your fingers, squish and combine. Stir in peas, spring onion and cilantro. Taste and 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 five minutes before serving with garnishes. Enjoy!
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