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Crispy Potato Cake Burger Recipe

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Easy peasy

Main meals
Crispy Potato Cake Burger
Crispy Potato Cake Burger

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

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Directions

20 mins to prep

20 mins to cook

  1. Step 1

    Place the tofu in the marinade (garlic, vinegar, oil, oregano, thyme, chilli flakes, salt, and pepper), and refrigerate – ideally overnight.

  2. Step 2

    Heat oil in a pan to 180°C.

  3. Step 3

    Slice the potato into 1 cm-thick rounds, rinse off excess starch, then pat dry. Dredge in the 50g flour.

  4. 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.

  5. Step 5

    Dip the floured potatoes into the batter, wipe off the excess, and fry until golden and crispy. Set aside and season.

  6. Step 6

    Grill the marinated tofu gently in a warm pan until lightly golden and soft.

  7. Step 7

    Combine all tartare ingredients in a bowl and mix well.

  8. 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

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