Naked Samosa Burgers

Name: Naked Samosa Burgers
Total time: 1 h 15 min
Yield: Makes: 12 burgers
Ingredients: 1 teaspoon ground coriander; 1 tablespoon ground cumin; ¾ teaspoon salt; ¼ teaspoon ground turmeric; 1 large yellow onion, chopped; 1 tablespoon olive oil (OF: 2 tablespoons broth); 1 jalapeño, minced (seeds and ribs removed for less heat); 2 pounds (900 g) waxy potatoes, such as Yukon Gold; 1-inch (2.5 cm) piece ginger, grated (see Tip); ¼ teaspoon black pepper; 2 garlic cloves, minced; 1½ cups (200 g) frozen peas, rinsed under cold water until slightly thawed; 1 tablespoon Garam Masala or store-bought

Preparation info

Makes:
12
burgers

Difficulty
Easy
Ready in
1 hr 15

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Prefer the filling of a samosa to its greasy, deep-fried wrapper? Then you’ll appreciate these burgers. Though these are great on their own, they’re not bean-based, so you could pair them with red lentils simmered with Garam Masala and a little coconut milk for a more substantial meal.

Ingredients

2 pounds (900 g) waxy potatoes, such as Yukon Gold
1 tablespoon

Burger
Vegan
Gluten-free

Method

Preheat the oven to 425°F 220°C). Line a baking sheet with parchment paper.
Boil or steam the potatoes in a large pot over medium-high heat until fork-tender, about 15 minutes. (We don’t chop them, as cooking potatoes whole retains more of their potass