Purple Veggie Eater

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Purple Potato Veggie Burger
Nut Free: 
Gluten Free (patty): 
  •     1 1/2 cups mashed potato (about 3-4 medium size)- I used small organic purple variety (combine with small amount of milk, butter, garlic or whatever you use to make your mashed potatoes yummy)
  •     1 1/2 cups of fresh breadcrumbs
  •     1/2 cup cooked peas
  •     1/2 cup grated carrot
  •     1/4 cup parsley
  •     handful of fresh herbs - I used tarragon, thyme would be nice as well
  •     salt and pepper
  •     1 egg
  •     1/3 cup vegetable oil
  1. Combine chilled mashed potatoes, 1/2 of breadcrumbs, peas, carrots, parsley, herbs, and season to taste.
  2. Form mixture into about 4 patties.
  3. Whisk egg in a small bowl and dip each patty into the egg then the remainder of the breadcrumbs
  4. Heat oil in a large skillet and cook each patty for 5 minutes per side.

I tried this burger with the following Purple Cabbage and Avocado Topping (not sure it was ideal for this type of burger but it was so yummy I thought I would include it anyway:

  • Combine: 1/4 cup chopped purple cabbage, 1 clove of finely chopped garlic, 1/2 tablespoon fresh lemon juice, 1/2 tablespoon of Ume Vinegar. Let this rest until garlic and cabbage have softened
  • Add one chopped avocado and 1 tablespoon of oil.


The list of ingredients for this burger sounds a bit mish-mash crazy but the taste is actually quite nice (if you like mashed spuds). Their texture is quite soft but they do stay together when cooking and they are a great way to use up left over mashed potatoes. I used mostly purple potatoes for this because it's what I had on hand but any other kind would work fine.


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