Mollie Katzen-Inspired Potato and Broccoli Burgers Recipe (2024)

Ingredients

Yield:9 patties

• 2cups finely minced broccoli florets (about 6½ ounces, or 2 good-size crowns; see note)
• Salt to taste
• 1½pounds red potatoes, scrubbed and quartered
• ½cup chopped cilantro
• 2teaspoons toasted cumin seeds, lightly crushed in a mortar and pestle
• 2teaspoons fresh lemon juice
• 1teaspoon nigella seeds
• 1teaspoon garam masala
• ½teaspoon ground black pepper
• ¼cup ricotta
• 1cup ground walnuts (about 3 ounces; pulse in a food processor until they resemble coarse bread crumbs, being careful not to grind to a paste; you will probably have some left over)
• ¼cup grape seed oil

Preparation

1. Step

   1

   Bring a medium pot of water to a boil and salt generously. Place broccoli in a strainer and dip into the boiling water for 1 minute, then remove. Rinse with cold water and shake out excess, then drain on paper towels.

2. Step

   2

   Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a bowl and mash with a fork. The skins will break up in the mash. Stir in broccoli and remaining ingredients except the ground walnuts and oil. Season generously with salt, combine well, taste and adjust seasonings.

3. Step

   3

   See Also

   Healthy Vegan Buffalo Cauliflower Casserole Recipe

   Place ground walnuts in a wide bowl. Scoop out about ⅓ cup of burger mixture and form into a ball (you can moisten your hands to prevent sticking). Roll in the walnuts, then gently flatten into a patty. Place on a plate or sheet pan and continue to shape all of the patties. Refrigerate for 1 hour or longer.

4. Step

   4

   When you’re ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.

Tips

• Note: For finely minced florets, cut very thin slices across the florets with achef’s knife.
• Advance preparation: You can form the patties and keep them frigerated for up to 2 days, or cook them all the way through and keep them refrigerated for 2 or 3 days. Reheat on a baking sheet in a low oven for 10 to 15 minutes. The patties freeze well. Thaw completely before reheating.