Vegan vada-style potato burger with chive and ginger vegan mayo

Method

1. The night before, boil the potatoes whole in their skins and keep them covered in the fridge.
2. The next day, peel and mash them.
3. Heat sunflower oil in a frying pan and add the two tablespoons of curry mix to warm through over a gentle heat for a few minutes. After a few minutes, add the potato and stir well. Add the mustard once the heat is off.
4. Let the potato mixture cool in the fridge.
5. Make the vegan mayo with the soy milk, salt and vinegar, gradually adding the oil. When it’s ready, add the chives and ginger and let it chill in the fridge.
6. Shape the burgers, with a mould or by hand, and heat them in a frying pan with sunflower oil.
7. Warm the buns in the frying pan with coconut oil.
8. Assemble the burgers.
9. Done!

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 240 g	100 g	% IR*	Share
Energy	800 kcal	333 kcal	40 %
Fat	68 g	28 g	97 %
of which saturates	12 g	5 g	60 %
Carbohydrate	42 g	18 g	16 %
of which sugars	4.2 g	1.8 g	5 %
Fibre	4.6 g	1.9 g	—
Protein	7.8 g	3.3 g	16 %
Salt	2.7 g	1.1 g	45 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Sunflower oil: 5 g per serving
• Salt: 1 g per serving
• Buns with no milk or butter: 50 g per serving
• Coconut oil.: 3 g per serving

Photos