Indian Samosa Burgers

These patties are fantastic and easy to make. I followed the recipe exactly. I did not serve on a bun. I think that would have destroyed the wonderful flavor. They are better served with just a salad. I made a few smaller ones to see if I could offer them as hors D' Oeuvre. They held up great. I want to serve them on a little white spoon with the mango chutney and pickled onions. This is a real keeper and also healthy.

Great ideas Kathleen! Thanks for sharing your inspiration with us. ~Ken

I tried these patties yesterday and was very satisfied with the flavor and creative combination of ingredients. My patties did not hold very well after being baked, however. I am not sure what ingredient should I modify in order to obtain a stronger structure. Should I add more water, more potatoes or more cashew meal? I love the fact that these patties don't have to be pan fried and would really prefer to use this method in all the plant based patties.

Potatoes vary by starch content and type, so perhaps a slightly starchier potato may work better - or just a little extra binder to keep it together. A few teaspoons of potato starch may actually do the trick - or some ground ground flax meal can help with structure as well. ~Ken

Excellent thoughts... thank you so much Ken.... veggie patties are such helpful ideas for kids -and adults- lunches that I am loving all the tips we are learning in the course.

Thank you Laura. There are endless variations on the size and shape too... it keeps it fun for kids to give them a mini patty or another shape.

Hi, This was really good. I tried it out today and it held it together. I have a question about spices. Sometimes when I cook with assertive spices like curry I find that the taste is very powdery as if the spice is uncooked. Does that make sense? Should we toast spices before baking?

Sometimes spices can cause a bit of a "gritty" texture that can be eliminated with more extended cooking. Toasting may help, but I think the powdery sensation can be alleviated by letting the mixture sit (so the spices can hydrate perhaps) or you can certainly try toasting the spices. ~Ken

Can I freeze these delicious burgers before or after they have been cooked?

In most cases, food is best after it's been cooked, cooled and then frozen. Upon reheating, all you are doing is warming, not cooking. ~Ken

Whats the best way to grind cashew nuts.

For this particular recipe, you can simply grind the dried cashews in a food processor. Grind the nuts just until you reach a course meal. Make sure they are not ground too much to the 'breaking point' when the oil is released. It's a fine line between a fine or even course grind and grinding just a bit too much and the nuts become more of a nut butter. However, in generally, when it comes to grinding cashew (or other nuts) it sort of depends on how you are going to use them — as with most nuts, it's best to soak them before grinding (see video here on How & Why to Soak Nuts). If you are making a nut milk, you can use a blender. If you are making something where you will not be adding much liquid, you will need a machine that is more heavy duty, such as the one used in this recipe. Hope that helps. Cheers!

II made this recipe today but the burgers did not hold well, I think that the binder did not worked well. The taste was good but they kind of crumble when I tried to them. Question, would adding a bit of aquafaba helps on my next try?

Hi Michel - thanks so much for your comments. Indeed, aquafaba will help with the texture of this recipe. Also, whenever I make this recipe, I place the patties in the fridge for a little while - which firms them up just enough to hold together when cooking. Let me know if that strategy works for you. Thanks again for cooking with Rouxbe! Chef Kirk

How are you cooking the potatoes? I cooked them on the skillet like a hash but I think that will make it too touch. Did you oven roast whole then cut?>. Boil?

Hi Allison. I just steam the potatoes. That adds moisture and makes them soft enough to bind the burgers. You can also boil them. Lauren

These patties turned out SOOOO good... cant believe how simple and delicious they are... much loved by adults and kids alike. thank you

made these tonight - big hit! prior to this class I was apt to leave somethings out - cilantro for example - because I didn't care for it - however, having learned about layering flavors - I tend to include everything I possible can - and it was well worth it here - the textures and the tastes blend together perfectly - even the cilantro :)

What can I substitute for the cashew powder as we have a nut allergy (no nuts, peanuts or sesame)

Hi Jelena, You can use some soaked (not cooked) chickpeas in their place. Cheers, Sandy

Sorry if this is a dumb question, but dont I cook the thawed peas before I use them?

Hi Mark, Not a dumb question. Commercially frozen peas are blanched prior to being flash-frozen. So in this dish, cooking them further before adding is not necessary. Cheers, Sandy

Hi, can Quinoa be substituted for potatoes?

Hi Annabelle-- The potatoes act as a binding agent for the burgers. You can use quinoa, but you would need to add a "flax egg." A flax egg is 1 Tablespoon of flax seed meal, blended with 3 Tablespoons of water. Let it set for about 5-10 minutes, then, add to the mixture. The cashews should add a good texture. Give it a go, and I am sure it will taste great. Cheers, Char