Spiced Potato and Broccoli Burgers with a Walnut Crust
By Joe
Source: NYT Cooking.
Substantial mashed potato and broccoli studded with toasted walnuts and warming spices creates hearty vegetarian patties with Indian character.
Always check the labels of the products you use.
Method
- 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).
EU nutrition claims
- Low sugars: 3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 152 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
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 Calculated from USDA FoodData Central
| 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 ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
