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

Cook Time 10

Total Time 40

Servings sliders

Calories 179kcal

Author Anjali Lalani

Ingredients

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:

1 cup + 2 tbsp chickpea flour , or gram flour
¼ teasp ground turmeric
½ cup water
½ teasp salt , to taste
1 pinch baking soda

Instructions

To Make The Potato Filling:

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

To Make The Potato Fritters:

Heat enough oil in a frying pot on medium to high heat (I typically use avocado oil for frying).
Whisk all the ingredients for the batter in a mixing bowl until smooth.
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.

To Assemble The Sliders:

Heat some butter in a large pan over medium heat. Add the mini slider buns and grill on both sides until toasted.
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!

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