Potatoe and chickpea burger

Every minute of every second of every day, I am dreaming about lock down being over and I can finally have a juicy steak or a big whooper burger with cheese and loaded fries.

I do know that it is just a dream for now and it will most likely be months before I even get the whiff of KFC chicken as I drive past the outlet or a burger packet getting stuck to my windshield on a windy day.

Days like today when the day started off raining, then sunny but that winter sun, that although the sun is out its still freezing outside and all I really want is a burger to sink my teeth into.

Then I came across this recipe in Masala and meatballs cookbook and although it didn’t scream meat at me, it made me forget that I was craving a whopper that was until I bit into in and my taste buds told my brain that there is no way of converting the taste of chickpeas into beef. Not even if I squeeze my eyes real tight and pray to the Gods above, never going to happen.

I have never made a veggie patty before and this recipe was surprisingly easy to make. I was a bit scared that the burger would break apart as I fired it or that the batter would not stick and congeal at the bottom of the pan but no, my lucky stars were shining on me and the burger stayed whole, the batter stuck like it was supposed to and everyone enjoyed their patty served between two lightly toasted store bought, freezer defrosted English muffins. I could not get my hands on burger buns so I had to use the next best thing. I served it with a side of chips.

All in all the only complaint I had was the apple cilantro chutney I served it with. Apparently it was on the strong side, or so I am told. I didn’t find it that strong at all.

Ingredients for the burger:

  • 6 x large potatoes, peeled.
  • 2 x green chilies, finely chopped.
  • 3 x tbps coriander, finely chopped.
  • ½ x tsp salt.
  • 1/3 x tsp turmeric powder.

Ingredients for the batter:

  • 1 x cup chickpea flour.
  • ½ x tsp chili powder.
  • 1/3 x tsp turmeric powder.
  • 1/3 x tsp garam masala.
  • 1/3 x tsp salt.
  • ½ – 1 x cup water.
  • Oil for deep frying.

Method for the burgers:

  • Boil potatoes in water till soft, drain and set aside for a few minutes.
  • Using a fork, mash the potatoes.
  • Add the chilies, turmeric, salt and coriander.
  • Mix till well combined.
  • Using your hands, shape the mixture into burger patties.
  • Place on a greased tray and set aside.

Method for the batter:

  • In a bowl, whisk together all the dry ingredients.
  • While whisking slowly add the water until a thick pancake like batter is achieved.
  • Carefully dip you patty into the batter, shake off any excess.
  • Slide into hot oil and deep fry till lightly golden on both sides.
  • Remove from the oil and drain on kitchen towel before serving with a watercress salad and apple cilantro chutney.

Ingredients for the chutney:

  • 1 x apple, cored and chopped.
  • 1 x cup coriander.
  • ½ x cup mint leaves.
  • 2 x tbsp. lemon juice.
  • 1 x tsp cumin seeds.
  • ¼ x red onion.
  • 2 x cloves garlic.
  • 3 x green chillies.
  • 1/3 x tsp salt.
  • 2 x tsp olive oil.
  • 1/3 x cup water.


  • Place everything in a blender and blitz till to form a paste.

Tell me what you think of this recipe