Curried Potato Sliders (Homage to McAloo Tikki Burgers)

Curried potato patties on a slider bun with special sauce

Prep: 15 min

Cook: 60 min

Total: 75 min

Servings: 24

Ingredients

For the Secret Sauce
1/2 cup Greek yogurt (substitute soy yogurt or vegan mayonnaise to keep it vegan)
1 tbsp relish
3 tbsp ketchup
1/2 tsp salt
1/4 onion powder
1/8 tsp garlic powder
1/2 tsp chili powder
1/4 tsp dried mustard powder
1 tsp lemon juice
For the Potato Sliders
5 medium potatoes (boiled and mashed (about 3 cups mashed potatoes))
1 serrano chili (chopped)
1/2 tsp amchoor (dried mango powder or lemon juice)
1/2 tsp garam masala
1 tsp salt (or to taste)
1/3 cup peas (cooked until soft)
1 tbsp rice flour
1/4 tsp turmeric
2 tbsp oil or ghee
24 slider buns (or use hot dog buns like I did. See notes)
1 cup bread crumbs
1 to mato (thinly sliced)
1 small onion (thinly sliced)

Mix all the ingredients together and whisk until the yogurt and spices are well blended. Set aside.
Preheat oven to 400 degrees Fahrenheit.
Spread 2 tbsp of oil onto a cookie sheet with raised edges. Set aside.
In a medium bowl, mix the mashed potatoes, spices, rice flour and ghee. When the mixture is well blended add in the peas and mix well.
Form patties using a tablespoon measure. One heaping tablespoon measure formed just the right sized patties for my sliders.
Roll the patties around in the bread crumbs and place onto the oiled cookie sheet.
Bake for 30 to 35 minutes, flipping the patties half way through the cooking process. Let cool for 15 minutes.
To assemble the sliders: stack a patty, 1/2 tsp of secret sauce, a slice of onion and tomato onto the buns. Use a toothpick to hold the sliders in place.
Serve the rest of the secret sauce on the side as a dipping sauce for those who want extra.