Vegetable Samosa Burger

This burger recipe is inspired by the classic Indian samosa. It’s packed with veggies and flavor and it’s simple to make, so I hope you’ll give it a try! If you post to Instagram, use #plantbasedartist! I’d love to see your creations 🙂

ingredients

makes about 4 burgers 

1 tablespoon cooking oil (I used grape seed)

1 teaspoon cumin seeds

3/4 teaspoon coriander seeds

3/4 teaspoon fennel seeds

2 teaspoons grated ginger

1 – 1 1/2 cups mixed vegetables (I used diced bell pepper, peas, corn, carrots, and finely chopped cauliflower)

1/2 teaspoon garam masala

1/2 teaspoon turmeric

1/2 teaspoon red chili powder (or cayenne, to taste)

1/2 teaspoon aamchur (dry mango powder, substitute with lemon juice to taste)

1/2 teaspoon sugar (optional)

salt to taste

about 1/4 cup water

1 cooked and peeled russet potato (boiled, steamed, etc)

1/4 cup breadcrumbs (may not be necessary)

cooking oil for the patties

desired burger toppings

method

heat cooking oil at medium heat and add cumin, coriander, and fennel seeds (I like breaking down the spices a bit in a mortar and pestle before adding them to the oil). Heat until the spices begin to brown then add the ginger and mixed vegetables. cook until the veggies start to brown. add garam masala, turmeric, red chili powder, aamchur, sugar and salt and mix to combine. add water as necessary and cook until the veggies are fully tender.

allow the veggie mixture to cool slightly then add in the cooked potato. mash in the potato until a dough-like consistency is formed. if necessary, add breadcrumbs and mix until you are able to form patties. cook the patties at medium heat on both sides until brown. use enough cooking oil as necessary to prevent them from sticking. serve the patties with your favorite chutney and toppings and enjoy!

 

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12 thoughts on “Vegetable Samosa Burger

  1. I am so glad to have stumbled across you (thanks IG!) I’ve been in a cooking rut for-ever! Not anymore. Do you have a place to subscribe to your website so that I can get notified when you post new recipes? Keep up the yummy work!

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  2. Jay Swaminarayan. I came across your instagram while looking at someone else’s food picture’s. Your recipes look amazing and your photography is so good. I am a vegan and I enjoy cooking, but my pictures do not turn out like yours. Keep it up. Jay Swaminarayan. From LA 🙂

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      1. Also, I don’t know where you get the time since you are in med school. That is amazing. Swami really makes his bhaktos extraordinary. You also have nice utensils. I am going to try to make raw vegan kimchi without onion and garlic. Let’s see how that goes.

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      2. I don’t think I am being kind. You are doing an awesome job and appreciation should be given where it is needed. 🙂 I am a girl and you are most likely way younger than me and my food doesn’t look that great like yours. Lol For the kimchi did you put rice flour in it? I am not going to do that. It will be raw. I am buying some gochojuru (Korean red pepper flakes). I will tell you how it turns out. At Mandir being vegan is so foreign. Anyways, keep doing what you do. Jay Swaminarayan

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      3. Nope, I didn’t put any rice flour. Just napa cabbage primarily and some other veggies with gochugaru, lemon juice, soy sauce, and ginger. Maybe I messed up the fermentation process, so trying it raw might be worthwhile!

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      4. Jay Swaminarayan. Yours, was pretty much raw. I don’t think they put lemon juice in it. I am not going to put soy sauce. I will blend some red bellpepper, ginger, and maybe celery. Then slice up some dikon radish, maybe some granny smith apples, nappa cabbage. I will let you know how it turns out. I am not a fan of fermented stuff, so hopefully it tastes good. I am a vegan who doesn’t like tofu, temphe, and mushrooms. I will let you know how it comes out.

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