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Indian spiced potato sliders recipe
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Spice up sliders with a tasty Indian twist in this quick veggie recipe.
Ingredients:
  • 600g desiree potatoes, peeled, roughly chopped
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, halved, thinly sliced
  • 1 long green chilli, thinly sliced
  • 1 tsp mustard seeds
  • 2.50 gm ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp ground coriander
  • 12 fresh curry leaves, torn in half
  • 125.00 ml roughly chopped fresh coriander leaves
  • 250.00 ml panko breadcrumbs
  • 3 eggs, lightly beaten
  • Vegetable oil, for shallow-frying
  • 12 brioche slider buns, split, toasted
  • 125.00 gm mango and ginger chutney
  • 30g baby spinach
  • 2 Lebanese cucumbers, peeled into ribbons
  • 250.00 ml fresh mint sprigs
Instructions:
  • In a medium saucepan, submerge the potato in cold water, then bring it to a boil. Let it simmer for about 15 minutes until soft. Drain and transfer the potato to a bowl. Mash until creamy, season with salt and pepper, and allow it to cool.
  • Heat olive oil in a large frying pan over medium heat. Sauté onion until softened, about 3 to 4 minutes. Stir in chili and cook for an additional minute until fragrant. Add spices and curry leaves, then cook for another minute until fragrant.
  • Combine the spice mixture and fresh coriander with the potato, ensuring everything is thoroughly mixed together.
  • Spread breadcrumbs on a plate and crack the egg into a shallow dish. Form the cooled potato mixture into 12 patties, using 1/4 cup for each. Dip each patty in the egg, then coat with breadcrumbs. Place the coated patties on a tray, cover, and refrigerate for 30 minutes until firm.
  • Cover the base of a large frying pan with vegetable oil and heat over medium heat. Cook the patties in batches for 3 to 4 minutes on each side until they are golden and heated through. Transfer the patties to a baking tray lined with paper towel to drain any excess oil.
  • Arrange bun bases on a serving platter. Spread a thin layer of chutney on each base. Add potato patties, spinach, cucumber ribbons, and mint. Top with bun tops and serve with extra chutney.

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