- 3 medium potatoes (16 ounces or 450 grams)
- 1/2 cup peas (70 grams)
- 1 red onion
- 3/4 cup cornstarch (95 grams)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame seeds
- 1 chili pepper or a pinch of cayenne powder
- 1 teaspoon ground ginger
- 1 tablespoon coriander
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
For the sauce:
- 1 package of firm tofu (10 ounces/275 grams drained or 14 ounces/400 grams undrained)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 3 tablespoons lemon juice
- Cook the potatoes. You can steam them or cook them in plenty of boiling water for about 20 minutes or until they are soft. Drain them and set aside.
- Boil the peas for about 8 minutes (we’ve used frozen peas). Drain them and set aside.
- Heat the oil in a frying pan and cook the sesame seeds and the chili pepper (sliced) for 1 or 2 minutes. Add the red onion (chopped) and cook for 2 minutes. Add the peas and cook until veggies golden brown. Remove from heat and set aside.
- When all the ingredients are cool, place the potatoes in a big bowl and mash them, add the ginger, coriander, cumin, cornstarch, lemon juice, onion and peas. Mix all the ingredients using your hands or a spoon. Form burger patties with your hands. We recommend don’t make them too thick, just about the thickness of your thumb. Coat burgers in cornstarch (this step is optional).
- Grease the frying pan with a little bit oil and cook the patties over medium heat. Cook each side for about 5 min, or until they are nicely browned.
- To make the sauce you only have to place all the ingredients in a blender and blend until smooth.
- Serve on bread with lettuce, tomato and one or two tablespoons of sauce.
Recipe adapted from Sanam’s Kitchen.
- Serving Size: 1 veggie patty
- Calories: 168
- Sugar: 2.4 g
- Sodium: 8.2 mg
- Fat: 3.7 g
- Saturated Fat: 0.5 g
- Carbohydrates: 30.6 g
- Fiber: 3.9 g
- Protein: 4 g