This is my spruced up version of a popular Indian street food! It's a potato fritter with chipotle aioli for the perfect slider!
Completely cook the potatoes by boiling in water or using a pressure cooker.
Peel and mash the potatoes.
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.
Heat enough oil in a frying pot on medium to high heat (I typically use avocado oil for frying).
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.
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.
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.
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!
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.