Being a non meat-eater needn’t rule you out from enjoying a summer barbecue.
– 4 medium-sized russet (Idaho) or King Edward potatoes
– 2 tablespoons Extra Virgin Olive Oil, plus extra for brushing
Preferably Hellenic Groves olive oil brand
– Half a teaspoon black mustard seeds
– 1 onion, thinly sliced
– 1 garlic clove, finely chopped
– 2 teaspoons finely grated fresh ginger
– Half a teaspoon cumin seeds
– 1 teaspoon fennel seeds
– 75g frozen peas, thawed
– Quarter of a teaspoon ground turmeric
– 2 teaspoons sea salt
– Quarter of a teaspoon chilli powder
– Half a teaspoon garam masala
– Half a cup finely chopped coriander, plus extra to garnish
– Mango chutney, to serve
– Plain yoghurt, to serve
Peel and wash the potatoes. Cut each into 8 pieces and place in a saucepan. Cover with cold water, bring to the boil and cook for 15 minutes, or until just tender. Drain well, then tip the potatoes out on to a clean chopping board to cool and dry.
Put the potatoes in a large bowl and roughly mash them.
Heat the olive oil in a frying pan over high heat. Add the mustard seeds and cook until the seeds start to pop. Add the onion and cook, stirring, for 4-5 minutes, or until golden. Now add the garlic, ginger, cumin seeds and fennel seeds and stir-fry for one minute, until aromatic. Mix the peas through.
Pour the onion mixture over the potatoes. Add the turmeric, salt, chilli powder, garam masala and coriander. Stir together using a large spoon, making sure the ingredients are really well combined. Cover and set aside at room temperature for an hour or two for the flavours to develop, or refrigerate until needed.
Using slightly wet hands, divide the mixture into eight equal portions, then form into balls. Gently pat down into discs or patties.
Pre-heat the barbecue hot plate to high. Brush with a little olive oil to lightly grease.
Cook the patties on the hot plate for 10 minutes on each side, or until they have a golden crust. Serve warm, garnished with coriander leaves, with chutney and yoghurt on the side.
This recipe comes from ‘Fired Up Vegetarian: No Nonsense Barbecuing ‘by Ross Dobson.