Aloo Gobi Burgers with Mango Sauce
This burger recipe is a creative twist on a traditional Indian dish consisting of spiced cauliflower and potatoes.
2-3 whole baked potatoes, peeled and chilled (1 cup diced)
1/2 cup raw cashews
1 small onion, chopped
1 tbs minced fresh ginger (about 1 inch thick piece)
2 cloves garlic, minced
2 tablespoons apple juice or water
1 tablespoon mild curry powder
1/2 teaspoon cardamom
1/2 teaspoon turmeric
1 teaspoon coriander
1 1/2 cups cooked chick peas or 1 (15 ounce) can low sodium or no-salt-added chick peas, drained
3 tablespoons no-salt-added tomato paste
1/8 teaspoon black pepper, or to taste
2 tablespoons fresh parsley, chopped
1 1/2 cups cauliflower florets, chopped
Bake 2 large or 3 medium sized potatoes at 350 degrees for about an hour, or until potatoes are tender, but still firm. Refrigerate overnight.
In food processor or coffee grinder, chop cashews into flour. Set aside.
Saute chopped onion, garlic, and minced ginger on medium heat in apple juice. Add water as necessary to prevent burning. When onion is tender, add curry powder, cardamom, turmeric, and coriander. Saute one more minute, stirring constantly.
In food processor, combine chickpeas, onion and spice mixture, tomato paste, Vegizest, black pepper, and parsley. Process until smooth. Add cashew meal and process again, until combined evenly. Transfer bean mixture to a large bowl and set aside.
Microwave or steam chopped cauliflower until soft but still firm. Add to bean mixture.
Peel cold baked potatoes and chop into small squares. Add to bean mixture.
Make sure potatoes and cauliflower are distributed evenly throughout bean mixture. Form mixture into eight burgers, using about a half cup for each patty.
Place patties, reshaping as necessary, on a non-stick cookie sheet. These burgers stick easily, so use a lightly oiled pan if you do not have a non-stick one.
Bake at 350 degrees for 30 minutes. Flip burgers, reshaping with hands to fill in cracks, and bake for another 15-20 minutes. Allow burgers to rest 10 minutes before serving.
Serve with Cilantro Mango Sauce .
Variations: Replace potato with more cauliflower or use broccoli instead of cauliflower.
Cilantro Mango Sauce:
1 cup fresh, ripe mango, chunked
1/2 teaspoon fresh ginger, minced
1/2 teaspoon garlic, minced
1/2 teaspoon garam masala
2 tablespoons fresh cilantro, chopped
Combine all ingredients in blender until smooth. Serve chilled.
Calories 167; Protein 6 g; Carbohydrates 27 g; Total Fat 4.9 g; Saturated Fat 0.8 g; Cholesterol 0 mg; Sodium 21 mg; Fiber 3.9 g; Beta-Carotene 112 ug; Vitamin C 21 mg; Calcium 47 mg; Iron 2.5 mg; Folate 76 ug; Magnesium 64 mg; Zinc 1.3 mg; Selenium 3.9 ug