The secret to this potato burger is actually two secrets: It uses poha (flattened rice) as a binder and also it uses crushed corn flakes as a coating this makes it the burger stick together extremely well while remaining soft in the center but gives it a good crunch on the outside. Since these are made of potato I found that they don’t freeze particularly well but you can do the prep work of making the burger patty inside ahead of time and letting it sit in the fridge to just coat with batter and cornflakes and fry at the last minute. Probably not great for every day eating but it’s a nice weekend or holiday recipe that isn’t TOO time consuming.
Crispy Potato Burger
AuthorMabDifficultyIntermediateIn a small strainer rinse the poha, letting the water completely run through so that it is wet and not soaking. Let sit for 10 minutes.
Heat the oil in a frying pan and on low heat add to it add the spices, cooking them down for 30-60 seconds. To that add the onion and carrots and cook another 2-3 minutes.
Add the poha to the spice mixture and cook for 2-3 minutes until the poha completely absorbs the spices then turn off the heat and add the boiled and drained potatoes and mash them into the mixture until it forms a homogeneous "dough". The potatoes should be very dry but if not, simply turn the heat back on and allow to dry out for a minute or two. Allow potato mixture to cool completely.
Crush the cornflakes by hand, allowing them to be uneven sizes with mostly small pieces no larger than a grain of rice but some medium pieces for a variety of texture. Set aside in a bowl.
Make the batter by adding the flour and spices in a medium sized bowl and slowly adding water until a thick paste forms. Batter should be thick enough to coat the back of a spoon.
Bread your potato patties by forming 1/6 of the potato mixture into a ball and then flattening it into a disc the approximate size of your buns then dipping the patty in the batter mixture and coating with the cornflakes. Repeating until your potato mixture is all used up.
To fry: Heat about 6cm of oil in a pan until the oil bubbles around a chopstick then place 2 or 3 patties in the pan making sure not to overcrowd and cook on each side for about 4-5 minutes on each side.
Ingredients
Directions
In a small strainer rinse the poha, letting the water completely run through so that it is wet and not soaking. Let sit for 10 minutes.
Heat the oil in a frying pan and on low heat add to it add the spices, cooking them down for 30-60 seconds. To that add the onion and carrots and cook another 2-3 minutes.
Add the poha to the spice mixture and cook for 2-3 minutes until the poha completely absorbs the spices then turn off the heat and add the boiled and drained potatoes and mash them into the mixture until it forms a homogeneous "dough". The potatoes should be very dry but if not, simply turn the heat back on and allow to dry out for a minute or two. Allow potato mixture to cool completely.
Crush the cornflakes by hand, allowing them to be uneven sizes with mostly small pieces no larger than a grain of rice but some medium pieces for a variety of texture. Set aside in a bowl.
Make the batter by adding the flour and spices in a medium sized bowl and slowly adding water until a thick paste forms. Batter should be thick enough to coat the back of a spoon.
Bread your potato patties by forming 1/6 of the potato mixture into a ball and then flattening it into a disc the approximate size of your buns then dipping the patty in the batter mixture and coating with the cornflakes. Repeating until your potato mixture is all used up.
To fry: Heat about 6cm of oil in a pan until the oil bubbles around a chopstick then place 2 or 3 patties in the pan making sure not to overcrowd and cook on each side for about 4-5 minutes on each side.
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