serves
4
prep
30 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Chutney
- 1 bunch coriander
- ½ bunch mint
- 1 green chilli
- ½ inch ginger
- 2 gloves garlic
- ½ lemon, juiced
- salt, to taste
Patties
- 2 tbsp oil
- 1 onion, finely diced
- 1 inch ginger, crushed
- 3–4 green chillies
- 3 cloves garlic, crushed
- 250 g tomatoes, finely diced
- 100 g green peas
- ½ green capsicum, finely diced
- 2 tbsp Pao Bhaji masala (powdered spice)
- 1 kg potatoes, peeled, diced and boiled
- 50 g plain flour
- 4 burger buns
- 50 g butter
Instructions
To make the chutney, add the chutney ingredients to a blender with a dash of water. Blend to form a sauce.
To make the patties, heat oil, onion, ginger, chilli and garlic in a pan. Then add in the tomatoes, peas and capsicum. Cook for 10 minutes. Then add the Pao Bhaji masala.
Combine the mixture with the boiled potatoes and mash together. Form patties 3 cm thick. To prevent sticking, dust hands with flour.
Fry the patties in oil until golden on both sides.
Toast the burger buns and butter each side. Add the chutney sauce and place a patty in each bun to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
