Before you start
- Total
- 36 min
- Hands-on
- 32 min
- Waiting
- 4 min
If you start now, it will be ready in 36 min.
Get the ingredients ready
Ingredients
- For the burgers
- For the mayonnaise
- Buns
The night before, boil the potatoes whole in their skins and keep them covered in the fridge.
NextThe next day, peel and mash them.
The next day, peel and mash them.
NextHeat 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.
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.
NextLet the potato mixture cool in the fridge.
Let the potato mixture cool in the fridge.
NextMake 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.
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.
NextShape the burgers, with a mould or by hand, and heat them in a frying pan with sunflower oil.
Shape the burgers, with a mould or by hand, and heat them in a frying pan with sunflower oil.
NextWarm the buns in the frying pan with coconut oil.
Warm the buns in the frying pan with coconut oil.
NextAssemble the burgers.
Assemble the burgers.
NextDone!
Done!
Dinner's ready!
Vegan vada-style potato burger with chive and ginger vegan mayo
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