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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Potato Vada


So we've been working from home the whole week due to COVID-19 which has meant more opportunity for hot breakfasts and afternoon snacks. We have also been trying to use what's in our fridge and our leftovers in creative ways. We celebrated St. Patrick's Day this year on a much smaller scale then our norm, just the very immediate family, but we still had plenty of leftover roasted potatoes. So, when 3pm snack time rolled around I decided to use them by making vada. As I've mentioned before, I'm a big fan of Vada, part of the reason I like making Vada is because they are simple, quick, can be made with pretty much any veggie leftover.

Here's my recipe:

Potato Vada

Emily (Cooking for Kishore)

This is a great quick afternoon snack recipe, it's also a great way to use up leftover mashed potatoes.

Ingredients

  • 2 Yellow Potatoes, cooked
  • 1/2 cup Chickpea Flour
  • 1/4 cup Rice Flour
  • 1 Small Red Onion, chopped
  • 1 small bunch cilantro, chopped
  • 1 Tbsp Garlic Ginger Paste
  • 2 green chillies, chopped
  • 1/2 tsp Asafoetida powder
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • A few Curry Leaves
  • Salt
  • 1 tsp Ghee, or Butter
  • Oil for frying

Instructions

  1. Boil potatoes in their skins. Peel and mash in a bowl and mix along with flour, onion, garlic ginger, chillies, cilantro, asafoetida, and salt.
  2. Heat the ghee to hot and then add the cumin, mustard and curry leaves. When mustard seeds start to sputter add to the potato mixture and mix throughly. Form into 2" wide patties.
  3. Heat the oil in a pan to medium hot. Fry on each side till golden brown and crisp. Drain on paper towels. Serve hot with chutney. Enjoy!
Yield: 10
Prep Time: 10 mins.
Cook time: 10 mins.
Total time: 20 mins.
Tags: potato vada recipe, potato vada, potato vadai, ugadi recipes, south indian snack recipes, gluten free, potato fritters

Nutrition

Calories: 77 per serving

If you're interested in other Vada recipes:

Black-Eyed Pea Fritters - Bobbarlu/Alasanda Vada
Corn & Cabbage Vada
Masala Vada
Mixed Vegetable Vada
Sabudana Vada - Tapicoa Friteers

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