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*
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!
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