Potato Fritter Sliders w/Chipotle Sauce (vegan, gluten-free)

This is my spruced up version of a popular Indian street food! It's a potato fritter with chipotle aioli for the perfect slider!

Course Appetizers, Main Dish
Cuisine Gluten-Free, Indian, Vegan
Keyword easy vegan sandwich, vegan burger, vegan sliders
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24 sliders
Calories 179 kcal
Author Anjali Lalani


  • 24 cracked wheat mini slider buns or GF bread
  • 24 slices tomatoes
  • 24 small pieces romaine lettuce
  • vegan butter , to grill the bread (such as Earth Balance)
  • Chipotle Green Onion Aioli , make double the amount

For the Potato Filling:

  • 2 large russet potatoes
  • 2 tbsp cooking oil , such as grapeseed oil
  • 1 teasp mustard seeds
  • ½ teasp asafetida (optional), omit for gluten-free
  • 16 cloves garlic , finely chopped
  • 1 teasp ginger , finely minced
  • fresh green jalapeno , minced (optional for added spice)
  • 1 teasp fresh lemon juice
  • salt , to taste
  • ¼ cup cilantro , finely chopped

For the Potato Fritter Batter:


To Make The Potato Filling:

  1. Completely cook the potatoes by boiling in water or using a pressure cooker. 

  2. Peel and mash the potatoes.

  3. Heat 2 tbsp cooking oil in a non-stick pan on medium heat. Add the mustard seeds. When they start to crackle, add the asafetida (if using) and sauté for a few seconds.

  4. Immediately add the minced garlic, ginger, and fresh jalapeno (if using). Sauté for ~30 seconds or until fragrant, mixing frequently.
  5. Add the potatoes, turmeric powder, lemon juice, chopped cilantro, and salt (to taste). Mix well.
  6. Remove from heat and cool completely. During this time, you can prepare the Chipotle aioli .
  7. Divide the potato mixture into ~22-24 portions (~2 tbsp filling each). Shape into round balls and set aside.

To Make The Potato Fritters:

  1. Heat enough oil in a frying pot on medium to high heat (I typically use avocado oil for frying).

  2. Whisk all the ingredients for the batter in a mixing bowl until smooth.
  3. Check if the frying oil is hot enough by dropping a tiny amount of the batter into the hot oil. If the oil is hot enough, the batter should immediately fry and float to the top. 

  4. Once the oil is hot enough, dip each potato ball into the chickpea flour batter and quickly roll to coat using your fingers. Shake off the excess, and carefully  place in the hot oil. 

  5. Fry, turning occasionally, until golden and crisp on the outside. Using a frying spatula, transfer to a paper-towel lined plate to drain. Depending on how large your frying pot is, you can fry a few potato fritters at once.

To Assemble The Sliders:

  1. Heat some butter in a large pan over medium heat. Add the mini slider buns and grill on both sides until toasted.
  2. For each slider, spread 1 tbsp of the prepared chipotle aioli on the bottom half, top with one piece of lettuce and one tomato slice. Place the potato fritter on top of the tomato slice. Spread another 1 tbsp of the aioli on the top half of the bun and close. Repeat with the remainder of the potato fritters. Gently smash and enjoy!

Recipe Notes

Prep-Ahead Tip - The potato fritters can easily be made ahead of time and stored in the fridge or freezer. When ready to use, simply defrost (if needed) and bake at 350 degrees in the oven until toasted, making this a quick vegan meal to prepare for a dinner party!


Gluten-Free - Depending on the brand, asafetida is not always pure in form and therefore not necessary gluten-free. So omit in case you are not sure. Also be sure to use your favorite gluten-free bread.


Nutrition Facts
Potato Fritter Sliders w/Chipotle Sauce (vegan, gluten-free)
Amount Per Serving
Calories 179 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Sodium 70mg 3%
Potassium 300mg 9%
Total Carbohydrates 30g 10%
Dietary Fiber 3g 12%
Sugars 4g
Protein 6g 12%
Vitamin A 4.8%
Vitamin C 7.5%
Calcium 4.1%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.