Ingredients

425g floury potatoes, peeled, cut into large chunks
Good pinch of turmeric
30ml sunflower oil
¼ tsp yellow mustard seeds
1 large green chilli, finely chopped
1 garlic clove, crushed
1cm root ginger, peeled, finely grated
6 curry leaves
100g paneer cheese, coarsely grated
75g gram flour
Pinch of baking powder
Pinch of chilli powder
Sunflower oil for deep frying
4 burger baps, halved and toasted
2 tb mint chutney
2 tb tamarind chutney
1 beef steak tomato, thinly sliced

Method

Cook the potatoes in boiling water with the turmeric until tender. Drain well, then return to the dry cooking pan, cook for further 2 minutes, crushing the potatoes down as they dry.

Meanwhile in a small pan, heat the oil and when hot add the mustard seeds, chilli, ginger and curry leaves. Cook for 30 seconds or until mustard seeds start to pop and the mix start to become fragrant.

Add this mix to the crushed potatoes, seasoning to taste.

Remove to a bowl and cool, before stirring in the grated paneer cheese.

Shape into 8 large equal size patties.

Mix the gram flour, baking powder, salt, chilli powder and add enough water to make a thick batter.

Heat the sunflower oil in a large pan or fryer.

Dip the patties into the batter, ensuring they are fully coated and fry in hot oil for 1-2 minutes, or until they are crispy and golden.

Drain thoroughly on kitchen paper.

Arrange the tomato slices on each burger bap base, spoon on a little mint and tamarind chutney.

Top each bap with 2 potato patties, close the burgers and serve.

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