Dabeli – Gujarati mashed potato burger

Serves one Ingredients: For the bateta vada mash:

■ 500g potatoes, peeled, boiled and cooled

■ 1 tbsp finely chopped green chillies

■ 1 tbsp grated ginger

■ 1 ½ tsp garam masala

■ 2 tbsp toasted sesame seeds

■ juice of half a lemon

■ 1 tsp granulated sugar

■ 1 tsp salt

■ 3 tbsp finely chopped fresh coriander For the dabeli:

■ 10g unsalted butter or ghee

■ handful of leftover bateta vada mash

■ 1-2 tsp lasan ni chutney, plus more for the bun

■ 1 white bread bun

■ amli ni chutney or green chilli, coriander and coconut chutney

■ 1 small onion, finely chopped

■ small handful of masala or plain roasted peanuts

■ small handful of pomegranate seeds

■ small handful of sev

Method:

■ The quantity of the patty depends on the size of the bun. Once you cut the bun in half, the mashed potato patty needs to be of the same diameter and about two to three centimetres thick.

■ To make the mash: mash the potatoes and then add the green chillies, ginger, garam masala, sesame seeds, lemon juice, sugar, salt and coriander and mix together well.

■ Melt the butter or ghee in a frying pan. Add the leftover bateta vada mash and one to two teaspoons of lasan ni chutney, depending on your taste. Mix and fry this off for three minutes. Keep stirring the mash the whole time as you want it to brown slightly, rather than burn. Remove the mixture from the pan and shape into a patty.

■ Cut the bread bun evenly in half and spread one side with more lasan ni chutney and the other with either amli or green chilli, coriander and coconut chutney. Place your patty on one half and top with chopped onions, masala peanuts, pomegranate seeds and sev. Sandwich with the other half of the bun, and then place the whole thing back in the frying pan over a medium heat, gently pushing down to char the bread. Flip and repeat. Serve with a cold drink to take the edge off the heat of the chutneys.