Veggie burger with curried potatoes

Ingredients:

Burgers

• 1 Russet-Burbank potato (220-280 g), pierced with a fork
• 4 tablespoons unsalted butter
• 1 teaspoon cumin seeds
• 1 cup finely chopped cauliflower (about a quarter of a small head)
• 1 small carrot, quartered lengthwise and thinly sliced
• 1 serrano pepper, finely chopped (leave seeds)
• 2 tbsp finely chopped ginger root
• 2 finely chopped garlic cloves
• 2 tsp. madras curry
• 1/4 cup frozen green peas
• 2/3 cup breadcrumbs
• 4 hamburger buns
• Lettuce leaves, thinly sliced ​​red onion and cilantro sprigs

Tamarind ketchup

• 1/3 cup ketchup
• 2 teaspoons tamarind paste

Preparation:

1. Prepare the cutlets:
   
   Place the potatoes on a microwave-safe plate and microwave until tender, 7-8 minutes. Let cool slightly, then peel. Transfer to a medium bowl, add 1 tablespoon of butter, season with salt and pepper, and mash with a fork until smooth. In a large, dry nonstick skillet over medium heat, toast the cumin seeds until golden, 2-3 minutes. Transfer to a cutting board and crush them with the bottom of a measuring cup.
2. In the same pan, heat another 1 tablespoon of butter over medium-high heat. Add the cauliflower, carrots, chili pepper, ginger, garlic, curry powder, toasted cumin seeds, 1 teaspoon salt, and a few freshly ground black pepper; cook, stirring, until the cauliflower is wilted and the vegetables are crisp-tender, about 3 minutes. Transfer to the bowl with the mashed potatoes and stir in the green peas; wipe out the pan and set aside.
3. Stir the vegetable mixture to distribute the ingredients evenly. Add the breadcrumbs and mix with your hands. Form into 4 balls, then flatten them into patties 10 cm wide (approximately 1 cm thick). Transfer to a plate and refrigerate to set for at least 30 minutes.
4. Meanwhile, prepare the tamarind ketchup.:
   
   Combine ketchup and tamarind paste in a small bowl, season with salt and pepper to taste.
   
   Make some burgers:
   
   In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add the patties and cook until well-brown on the bottom, 3-4 minutes. Flip and cook until the other side is browned and the patties are heated through in the center, about 3 more minutes. Remove the skillet from the heat and let the vegetable patties sit in the skillet for about 5 minutes while you toast the buns.
5. Toast the buns and spread with tamarind ketchup. Serve the patties on buns with lettuce, red onion, and cilantro.