Bombay Potato Burgers

Directions

1. Patties: Transfer potatoes to large saucepan. Add cold water to cover and season with salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 20 to 25 minutes or until fork-tender. Drain well and return to saucepan. Let cool slightly; using fork, mash coarsely.

2. In small skillet set over medium heat, heat coconut oil. Cook garlic and ginger, stirring frequently, for 1 minute or until starting to soften. Stir in chili powder, cumin, curry powder, garam masala and cayenne pepper; cook, stirring, for 1 minute or until fragrant. 

3. Stir spice mixture into potato mixture. Stir in lime juice, cilantro, 1/2 tsp salt and 1/2 tsp black pepper. Let potato mixture cool completely.

4. Shape potato mixture into 4 patties, each about 4 inches in diameter and ½-inch thick.

5. In medium bowl, whisk together chickpea flour, cornstarch, baking powder, turmeric, remaining 1/2 tsp salt and remaining black pepper. Whisking, slowly add 2/3 cup water to make a smooth batter.

6. Pour enough oil into high-sided skillet to reach 3 inches up sides of pan. Heat over medium heat until instant-read thermometer registers 350°F. 

7. Dip each potato patty into chickpea batter, turning to coat well. Let excess batter drip back into bowl and carefully add patties to hot oil. Fry patties, turning once, for 4 to 6 minutes or until golden brown. Transfer burgers to paper towel to drain.

8. Cilandtro-Mint Chutney: In medium bowl, stir together cilantro, mint, green onion, jalapeño and ginger. Stir in lemon juice, oil, cumin and salt.

9. Assembly: Assemble burgers in rolls with lettuce, tomato, onion and cilantro-mint chutney.