These patties have a lovely blend of Indian spices, with a soft, almost-creamy interior and a crispy coating. You can sandwich them between burgers for a nutritious vegetarian burger, or dip them into a green chutney. I have not included it in the recipe but I really REALLY suggest adding about 1/4cup cooked soft chana dal to the patties - the firm texture of the chana against the soft texture of the patties is wonderful.
Taste and adjust the seasoning as per your preference. (You may add some green chillies or more garam masala if you prefer more heat, or more mango powder if you want it tangy).
05Divide into equal portions and shape into 3/4 inch patties, and chill for a few minutes to help them firm up better.
06Heat oil, add patties, and brown undisturbed for 1-2 minutes before flipping over.
07Cook for 1 minute periods on each side until they are crisp golden brown on the outside.
08If desired, garnish with lemon wedges and serve with a green dipping chutney on the side.
09(I have made this and included some leftover boiled mung dal in the potato mixture, which works rather well in this - I am sure any lentil would work equally great as well, it is a recommended addition).