Aloo Tiki Burger

By this time most of my readers know about my love for Indian Street Food. Aloo Tikis are spicy mashed potatoes made into little patties, and served with chutneys and spicy chickpea curry. The only think I love more than Indian Street food is creating fusion recipes that will knock you socks off!

There are several Aloo Tiki recipes you can find online but my recipe is packed with protein and can easily be made nightshade free. I add soaked red lentils to my potato patties, giving them a fantastic texture and making them more nutritious. Masoor Dal, or red lentils are a fantastic source of fiber, folate, and they contain all 9 essential amino acids. If you are thinking of better ways to add plant based protein to your diet, I recommend trying red lentils.

These burgers are a crowd favorite! I made these for a recent Diwali Party, and they were a hit among adults and kids. This recipe uses regular potatoes, but you can swap them for sweet potatoes to made them nightshade free. I highly recommend trying this burger with my slaw, but if you don't have all the ingredients, you can easily serve these as Aloo Tiki chaat with green chutney, tamarind chutney, pink onions, tomatoes, cilantro, and sev.

This recipes will make 8 Burger Patties or 12 Patties for Aloo Tiki Chaat

Ingredients

Aloo Tiki (AKA Potato Patties)

1 C of red lentils

4 small red potatoes or Yukon Gold potatoes (Sub 1 large sweet potato to make it nightshade free)

2 green chilies

1 Tbs Garam Masala

0.5 Tsp Fennel powder

0.5 Tsp Cumin powder

0.5 Tsp Coriander motor

1 Tsp of salt

Slaw Recipe

2 cups of cabbage

1 carrot

2 tablespoons of mayonnaise

Juice of half a lime

Half a teaspoon of cumin powder

1/4 teaspoon of smoked paprika

Salt and pepper to taste

1 tbs of olive oil

1 tbs of apple cider vinegar

Methods

Thoroughly rinse the lentils and cover them in cold water. Make sure there is enough water and soak the lentils for 6-8 hours.

In a food processor, add the red lentils and chillies to blend into a coarse consistency. Since the lentils are soaked, this should only take a few minutes. I prefer a coarse consistency since it adds a nice texture.

Boil your potatoes until they are fork tender. Peal them and set aside.

Preheat the oven to 400 F

Transfer the lentils to a bowl and add the remaining ingredients. Mix everything to combine all the ingredients. You can use a potato masher to do this but I prefer my hands.

Time Saving Hack: Cook the potatoes when the lentils are soaking. You can leave them in the fridge with the skin and peel them when you are ready to cook.

Divide the potato lentil mixture into 8 equal parts. Using clean hand roll them into ball and smash them to mold into burger patties.

Transfer the patty to a lined baking tray and bake for 20-22 minutes. Flip these patties at the half way point to cook them evenly.

If you have time, I recommend finishing these off on a griddle before serving. They will cause them to have a perfectly brown texture on the outside.

For the slaw, mix all the ingredients in a bowl and set aside until you are ready to serve.

Expert Tip: Make the slaw ahead of time. The more will soak the dressing and it will definitely taste more flavorful.

Serve these burgers with my slaw and you favorite condiments. I recommend using green chutney and tamarind chutney for these burgers.

If you make this recipe, make sure to post a picture and tag me on Instagram.