St. Patrick’s Day is right around the corner – what better time for a creative, green twist on burgers? This vegan potato burger is super healthy, with complex flavors you might not expect from potatoes or burgers. It’s a real treat! (This recipe makes 9 burgers, so obviously you’ll want to cut down the ingredients for a smaller batch.)
12 medium potatoes, cut into quarters.
1 tsp olive oil
1 small onion, diced
1 clove garlic, pressed
2 carrots, grated
2 large stems of kale, chopped & massaged (or spinach or parsley, chopped)
1 tsp dried wakame or hijiki (sea vegetable), soaked in water and chopped
1 tsp ground coriander
¼ tsp cayenne
1 tsp sea salt (approx)
Black pepper, to taste
2 Tbsp olive oil
1 tsp vegetable oil
Add the potatoes to a large pot of boiling, salted water and cook for 15-20 minutes.
Drain most of the water and, using the remaining water, mash the potatoes in a large bowl until they reach a creamy consistency.
Place a pan over medium heat and sauté the onion and garlic in the vegetable oil until they soften
Massage the sea salt into the kale leaves and add them to the potatoes, along with the onion, garlic, grated carrots, kale, cilantro and wakame.
Stir in the salt, pepper, coriander, cayenne and olive oil.
Shape the potato mixture into 9 burgers and bake on a lined baking tray at 350 degrees for 25 minutes.
(If you prefer fried burgers, you can cook these with olive oil over medium heat for 5 minutes on each side, or until browned.)
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