Prep: 25 mins · Cook: 10 mins · Serves: 4 · Vegetarian

The veggie burger Neetu makes when she wants something with proper substance to it, not just a black bean stand-in. Spiced potato patties shallow-fried until crisp on the outside, soft inside, then stacked into buns with cheese and a generous layer of Date & Tamarind Chutney. The chutney is what does the job of any sauce, ketchup or relish, deep and sweet against the salt of the cheese.

Why you'll love this

• A vegetarian burger that holds its own

• Crisp outside, soft and spiced inside

• Ready in 35 minutes

• Works as a burger or pulled apart into chaat

• Uses pantry spices and leftover potato

Ingredients

For the patties

• 2 cups boiled and mashed potatoes

• 2 fresh chillies (red or green), chopped

• 2 tbsp fresh coriander leaves, chopped

• 2 to 3 slices of bread, blitzed into crumbs

• Oil for shallow frying

Spices

• 1 tsp coriander powder

• ½ tsp cumin powder

• ½ tsp ajwain (carom) seed powder

• 1 tsp red chilli powder

• 1 tsp chaat masala

• 1 tsp amchoor powder (optional)

• ½ tsp black pepper powder

• Salt, to taste

To build the burgers

• 4 burger buns

• 4 cheese slices

The Mama Sood's bit

• Mama Sood's Date & Tamarind Chutney, generously

Method

• Tip the mashed potato into a large bowl and add the chopped chillies, coriander leaves, coriander powder, cumin, ajwain, red chilli powder, chaat masala, amchoor (if using), black pepper and salt. Mix well until everything is evenly worked through.

• Divide the mixture into 4 equal portions and shape each one into a patty. Add a tablespoon of breadcrumbs to the mixture if it feels too soft to hold.

• Heat oil in a pan over a medium heat. Shallow-fry the patties for a few minutes on each side until a golden crisp layer forms (fry them plain or coat in extra breadcrumbs first for more crunch).

• Lift onto a piece of kitchen paper to drain any excess oil.

• To build: spread a generous layer of Date & Tamarind Chutney on the bottom bun. Add a hot patty, top with a slice of cheese so it starts to melt, and finish with the bun lid.

• Serve straight away.

Serving suggestion Stacked in a bun with cheese and chutney for the full burger. Pulled apart into a bowl with yoghurt, sev and extra chutney for chaat. Or shape smaller and serve as sliders for a sharing plate.

Mama's tip Make sure the mash is properly dry before you start. Boiled potatoes hold a surprising amount of water, and a wet mash gives you patties that fall apart in the pan. Once boiled, drain them well and let the steam escape for a few minutes before mashing. If the mixture still feels loose, work in a few more breadcrumbs until it holds its shape.

About the chutney Mama Sood's Date & Tamarind Chutney is doing the job that ketchup, mayo and chilli sauce normally split between them. The dates bring a deep, caramel sweetness that works against the salt of the cheese. The tamarind brings the sharp note that cuts through the fried potato. The spice in the chutney mirrors the spice in the patty. One spoonful, no condiment shelf needed.