Recipe
This crispy potato cake burger is truly spud-tacular! Featuring golden, beer-battered potato cakes stacked high with marinated tofu, zingy tartare, cheese and lettuce on a fluffy brioche bun, this burger really takes the (potato) cake.
You will need
Serves 4
For the burgers:
- 4 vegan brioche buns
- 1 large floury potato (e.g. Sebago)
- 100g all-purpose flour, plus 50g extra for dredging
- 1/2 tsp baking powder
- 220ml soda water
- 1 tsp Old Bay seasoning
- Salt & pepper
- Neutral oil, for frying
For the tofu:
- 1 packet semi-firm tofu, thinly sliced
- 3 garlic cloves, minced
- 30ml white wine vinegar
- 50ml olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp chilli flakes
- 1/2 tsp salt
- Cracked black pepper
For the filling:
- 1 red onion, sliced
- 4 slices vegan melting cheese
- 4 butter lettuce leaves
For the vegan tartare:
- 100ml vegan mayo
- 20 cornichons, chopped
- 20ml cornichon brine
- 20 capers, chopped
- Handful fresh dill, chopped
- 20ml lemon juice
- 1 tbsp Dijon mustard
Recipe: Simon Toohey
Directions
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Step 1
Place the tofu in the marinade (garlic, vinegar, oil, oregano, thyme, chilli flakes, salt, and pepper), and refrigerate – ideally overnight.
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Step 2
Heat oil in a pan to 180°C.
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Step 3
Slice the potato into 1 cm-thick rounds, rinse off excess starch, then pat dry. Dredge in the 50g flour.
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Step 4
In a bowl, mix 100g flour, baking powder, soda water, Old Bay, and a pinch of salt and pepper into a pancake-like batter.
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Step 5
Dip the floured potatoes into the batter, wipe off the excess, and fry until golden and crispy. Set aside and season.
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Step 6
Grill the marinated tofu gently in a warm pan until lightly golden and soft.
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Step 7
Combine all tartare ingredients in a bowl and mix well.
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Step 8
Toast the brioche buns. Layer with tofu, onion slices, crispy potato, cheese, lettuce, and a generous dollop of tartare sauce. Serve warm and devour immediately.
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Recipe: Simon Toohey
