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Crispy potato burger

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Have you ever seen burger patties made from potatoes? Kevin came up with this recipe and added soy granules to make it richer in protein. I then added a little seasoning and voilà, the potato burger idea is ready. The best thing is the crispy edge with a cornflake coating. All in all, you simply have to try it out!
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Equipment

Ingredients

These Ingredients make:

3 Burger patties
  • 2 Potatoes
  • 50 g Soy granules
  • 1/2 Covenant Parsley finely chopped
  • 3 Garlic cloves pressed
  • 85 g Oat flakes
  • 1 EL Sweet mustard
  • 2 EL Tomato paste
  • 1 TL Chili
  • 1 EL Vegetable stock powder
  • 1 TL Smoked paprika
  • 1 TL Cumin

Further information

Red cabbage and onion mixture

  • 100 g fresh red cabbage finely chopped
  • 2 Onions cut into thin rings
  • Juice of one lime or lemon

Further coating

  • Burger buns
  • Ketchup, mayo vegan
  • Tomato
  • Lamb's lettuce

Instructions
 

Prepare the potatoes

  1. Wash and peel the potatoes and cut into small pieces.
  2. Bring the potato pieces to the boil in a pan of water and cook for approx. 15 minutes until soft.
  3. Drain the cooked potatoes and leave to cool slightly.

Prepare the patties

  1. In a large bowl, mash the cooked potatoes with a fork until smooth.
  2. Put the soy granules in a separate bowl and pour hot water over them. Leave to soak for about 5 minutes, then drain off the water.
  3. Add the soaked soy granules to the potato mixture.
  4. Add the parsley, crushed garlic, oat flakes, sweet mustard, tomato puree, chili, vegetable stock powder, smoked paprika and cumin to the potato mixture.
  5. Mix all the ingredients together thoroughly until you have a uniform mixture.

Shape, bread and fry the patties

  1. Divide the potato mixture into 3 equal portions (approx. 180 g each) and shape into patties.
  2. Crush the cornflakes in a shallow bowl.
  3. Turn each pattie in the crushed cornflakes to coat them evenly.
  4. Heat a little oil in a pan and fry the patties on both sides until golden brown and crispy.

Assemble burgers

  1. Mix the freshly chopped red cabbage and onion rings with the juice of a lime and set aside.
  2. Cut the burger buns open and spread with ketchup and mayo as desired.
  3. Place a bed of lamb's lettuce on the bottom half of a burger bun.
  4. Place a pattie on top, followed by a generous portion of the red cabbage and onion mixture.
  5. Add a few slices of tomato and cover with the top half of the bun.
  6. Serve the burgers and enjoy!

Nutrition

Nutrition Facts
Crispy potato burger
Amount per Serving
Calories
237
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
150
mg
7
%
Potassium
 
868
mg
25
%
Carbohydrates
 
61
g
20
%
Fiber
 
11
g
46
%
Sugar
 
11
g
12
%
Protein
 
6
g
12
%
Vitamin A
 
870
IU
17
%
Vitamin C
 
58
mg
70
%
Calcium
 
62
mg
6
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

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