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This recipe for potato, cauliflower and pea burgers is the latest in a monthly series of recipes I have created in partnership with Suma. Each of these recipes has been inspired by products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website.
These burgers are spicy, comforting and delicious, like the inside of a samosa in burger form. They can be served in a burger bun with a little salad and some chutney or relish, or for a healthier option, simply serve them with a healthy salad. They also freeze well, so you can always keep some for another day.
curried potato, cauliflower and pea burgers
Ingredients
150 g organic cauliflower, washed and broken into small (1-2cm) florets
250 g organic potatoes, peeled
1 onion, finely chopped
75 g peas (thaw them first if using frozen)
2 cloves garlic, peeled and roughly chopped
3 cm piece of ginger, peeled and roughly chopped
1 whole red chilli
1 tsp black mustard seeds
2 tsp cumin seeds
1 tbsp ground coriander
1 tsp ground turmeric
2 tsp garam masala
15 g fresh coriander, finely chopped
½ tsp sea salt
2 tbsp groundnut or sunflower oil
for frying
groundnut or sunflower oil
Method
1. Place the chilli, garlic and ginger in a blender or pestle and mortar and work into a fairly smooth paste. Put the potatoes into boiling water for fifteen minutes, preferably in the base of a steamer. While they are boiling, place the cauliflower florets on top to steam for just 3 minutes. Remove and drain the cauliflower and place into a large mixing bowl. Drain the potatoes and add to the cauliflower. Mash the mixture roughly, enough to bind all the ingredients together but whilst still retaining some texture.
2. Heat 2 tbsp of oil over a medium heat in a large pan. When hot add the black mustard seeds and the cumin seeds. They should start to sizzle immediately. Stir for 30 seconds and then add the onions. Reduce the heat slightly and cook for around 5 minutes until the onion has softened.
3. Add the peas, followed by the turmeric, ground coriander and the chilli, ginger and garlic mixture to the pan. Cook for a further five minutes, stirring regularly. Remove from the heat and stir in the garam masala, sea salt and chopped coriander. Set to one side to cool for a few minutes, before adding to the bowl of cauliflower and potato. Mix well. Divide the mixture into eight equal pieces and shape into burgers. Place the burgers on a flat baking sheet and place in the fridge to firm up for at least 30 minutes.
4. When ready to cook, remove the burgers from the fridge. You will need to cook them in two batches, unless you have an enormous pan. Pour oil into a large frying pan or skillet to a depth of 1cm and place over a medium to high heat. When the oil is hot, carefully place four burgers into the pan. Cook for 4 to 5 minutes, or until golden brown underneath. Gently turn the burgers over and cook for a further 4 to 5 minutes. Remove from the pan and drain on kitchen paper. Serve immediately.
Categories: vegetarian
Tags: Suma
These look really tasty!
Many thanks Dorothy. They are pretty moreish! Steve x
Love that moreish cooking, Steve!
These look amazing. Luckily I have all the ingredients, except peas.
Thank you Peggy x
It’s a definite ‘yes’ from me also ! Look very appetizing and use ingredients always at home. No bun but plenty of salad > next week and perchance more than once . . .
Thank you Eha x
Another vegan post that looks absolutely delicious. For a moment I thought they were fritters, and I suppose they could be considered a type of fritter as much as a burger right? Regardless, they look amazing. I love samosas and what a great idea to turn them into a Burger/fritter form.
Thank you Vanessa. Yes, you’re quite right, they are as much a fritter as they are a burger! Either way, they are very tasty 🙂 Steve x
I couldn’t wait to try these. A delicious supper with naan bread, mango chutney and raita. This with many more of your delicious recipes are helping us to eat less meat without fuss.
Thank you so much, that’s lovely to hear 🙂