Spiced Potato and Broccoli Burgers with a Walnut Crust
Inspired by techniques from NYT Cooking.
Substantial mashed potato and broccoli studded with toasted walnuts and warming spices creates hearty vegetarian patties with Indian character.
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Method
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Equipment
- medium pan with a sieve
- steamer
- large bowl
- food processor
- wide bowl
- large heavy non-stick frying pan (30 cm)
- wire rack over a baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 381 kcal |
| Protein | 9.4 g |
| Carbohydrate | 32.9 g |
| of which sugars | 4.6 g |
| of which free sugars | 0.1 g |
| Fat | 25.5 g |
| of which saturates | 3.7 g |
| Fibre | 5.4 g |
| Salt | 1.31 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 5 servings
Patties
- 185 g broccoli florets, very finely chopped
- 6 g fine sea salt or table salt about 1 tsp
- 680 g red potatoes, scrubbed and quartered
- 10 g coriander, chopped
- 2 tsp cumin seeds, toasted and lightly crushed
- 2 tsp lemon juice
- 1 tsp nigella seeds
- 1 tsp garam masala
- ½ tsp ground black pepper
- 60 g ricotta
Coating
- 85 g walnuts, pulsed to coarse crumbs
To cook
- 60 ml grapeseed or rapeseed oil
To serve
- 240 g plain yoghurt, raita or chutney, to serve
- 1
Broccoli. Bring a pan of well-salted water to the boil, put 185 g finely chopped broccoli florets in a sieve and dip into the water for 1 min, rinse under cold water, shake and drain on kitchen paper.
- 2
Potatoes. Steam 680 g quartered red potatoes over 2-3 cm of boiling water for about 15 min until tender and mash roughly with a fork in a large bowl (skins and all).
- 3
Mix. Stir in 10 g chopped coriander, 2 tsp toasted and lightly crushed cumin seeds, 2 tsp lemon juice, 1 tsp nigella seeds, 1 tsp garam masala, ½ tsp ground black pepper, the drained broccoli and 60 g ricotta; season well and taste.
- 4
Coat. Spread 85 g walnuts pulsed to coarse crumbs in a wide bowl; scoop about 80 g of the mix at a time, roll into a ball, roll in walnuts and flatten gently into a patty (wet hands help), and chill on a plate for at least 1 hour.
- 5
Fry. Set a wire rack over a baking tray, heat 2 tbsp of 60 ml grapeseed or rapeseed oil in a large heavy non-stick frying pan over high, swirl, turn down to medium and fry 4-5 patties (do not crowd) for about 4 min a side until well browned; move to the rack.
- 6
Finish. Add the rest of the oil and cook the remaining patties, moving to the rack to keep warm in a low oven.
- 7
Serve. Serve with 240 g plain yoghurt, raita or chutney and a salad.
Storage
Store cooked patties in the fridge for up to 3 days; rewarm gently in a low oven for about 10 minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
