Naked Samosa Burgers

From The No Meat Athlete Cookbook 2017. Matt Frazier and Stepfanie Romine

These were very good, even though I subbed in some sweet potato to make 2 pounds.  I adjusted the spices because I like coriander better than cumin - do what you will!  I will try making a cilantro chutney to go with them next time.  Used cilantro paste, which was ok, but could be better.

INGREDIENTS:

2 lbs waxy potatoes, such as Yukon Gold

1 Tbsp OO or broth

1 large yellow onion, chopped

1 jalapeño minced

1” ginger, grated

2 garlic cloves, minced

1 Tbsp Garam Masala

1 Tbsp ground cumin

1 tsp ground coriander (would use more - 2 tsp coriander and 2 tsp cumin maybe)

3/4 tsp salt

1/4 tsp black pepper

1/4 tsp ground turmeric

1.5 cups frozen peas, rinsed under cold water until slightly thawed 

DIRECTIONS:

1) Preheat oven to 425; line a baking sheet with parchment

2) Boil or steam the potatoes in a large pot over med-high heat until fork-tender, about 15 minutes.  Leaving them whole retains more potassium.  Drain and set aside

3) Add oil to the empty pot, turn the heat to medium and add the onion, jalapeño, ginger and garlic.  Cook, stirring often, until the onions are soft, about 3 minutes.  

4) Add the garam masala, cumin, coriander, 1/2 tsp salt, the pepper, and turmeric, and cook another 2 minutes, stirring often

5) Place the potatoes in a large bowl.  Using your hands or a potato masher, mash into bite-size pieces.  Stir in the onion mixture, then fold in the peas, being careful not to mash the peas.

6) Using wet hands, form the mixture into 12 patties.  Place on baking sheet and sprinkle with the remaining 1/4 tsp salt.  Bake for 30 minutes, flipping halfway through.  Let cool for 5 minutes, then serve.