Schezwan Baby Potatoes & Stir Fried Vegetables

If you’re looking for the best Indo-Chinese starter recipe, you’ve found it. These vegan Schezwan Chilli Potatoes and stir-fried vegetables are coated in a finger-licking spicy schezwan/sichuan sauce. The dish is crispy, full of flavour, and easy to make! I like to speed the process by using a store-bought stir-fry kit that has all my veggies pre-prepared!

Roasted baby potatoes are oven-cooked until they are beautiful and crispy and then tossed with fresh stir-fry vegetables and a special schezwan chilli sauce.

This recipe expertly combines so many flavours in one. It is spicy and hot, tangy and sweet – just what you would want from an Indo-Chinese classic. I say spicy but it isn’t eye wateringly spicy – more of a gentle heat that builds as you eat!

This recipe has some similarities to the flavours in honey chilli potatoes buy we have not added honey but used our own chilli and sultana sauce.

Serve as it is or with rice noodles or fried rice, this Burnt Garlic and Tofu Rice is a great option.

These are some of my favourite Indo-Chinese recipes:

Chilli Paneer – our recipe is similar to a British Indian restaurant called Sakonis on Ealing road Wembley. I first tried their chilli paneer when I was about 5/6 years old and since then this is the only version I’ll ever eat.

Soya Vegetable Manchurian – lower in fat than traditional manchurian (these balls are not deep-fried) yet it is so flavourful and delicious.

Masala Mogo – our readers all time top favourite post since being posted in 2012.

Vegetable Spring Rolls – again these are baked and not deep-fried, one more good reason to make them.

Air fryer Gobi Manchurian – it’s vegan and gluten-free and packed with flavour.

Ingredients

See the recipe card below for exact measurements, method, servings and nutritional information.

Here is a list of what you will need to make schezwan potatoes, I have included substitutions where possible

For the potatoes:

Potatoes – we need potatoes that hold their shape well after cooking either new potatoes or salad potatoes. You can use salad potatoes like Anya or Charlotte which are also small and have a dense, waxy texture.

New potatoes are an option as well, as they too are small and waxy. My favourite new ptoatoes are Jersey Royals which are in season in May. They go wonderfully in our Jersey Royal Potato Butter Masala .

You can either peel off the skin off the potatoes or keep it if you wish. Keeping the skin on retains some of the fibre and nutrients.

Semolina – (optional) semolina helps with adding extra crunch when roasting the potatoes. Thanks to Nigella, Mary Berry and other great British culinary giants, this technique is used in many kitchens particularly when making crunchy roast potatoes. Fine or coarse semolina works fine. For gluten-free, use fine cornmeal as a replacement.

For the sauce

Stir-fry vegetables – adding vegetables to the recipe adds dimension and extra flavour and texture. The beauty of this dish is that you can add whichever stir-fry vegetables you like. I have used store-bought stir-fry vegetables for ease and to reduce prep time. This includes a medley of cabbage, red peppers and red onion.

Schezwan sauce – we have a jar of homemade schezwan sauce ready in the fridge for when Indo-Chinese cravings hit. We also use this sauce for our Schezwan Paneer wraps and Chilli Mogo recipes. This Indian style Schezwan sauce uses dried red chillies and/or Sichuan pepper.

Chilli and Sultana Sauce – we used our homemade chilli and sultana sauce but alternatively you can use shop-bought thai sweet chilli sauce which has a similar flavour.

Soy sauce – use either light or dark soy sauce. Use tamari if gluten-free .

Ginger and garlic – we have used fresh ginger and garlic for the best flavour but you can use jar/frozen. You could try using ginger and garlic powder but you will not get the same freshness.

Spring Onion – fresh spring onion is just so good with Indo-Chinese food so don’t skip it! Use it as a garnish once the dish is ready to extract the best flavour and texture of the spring onion.

Oil – you will need oil both to coat the potatoes when roasting and also when cooking the vegetables. If possible use sesame oil for cooking the veggies as this provides a more chinese flavour. To roast the potatoes, we have used pomace olive oil which is suitable for cooking at high temperatures.

Salt & pepper – to season

Salted roasted peanuts – I have used broken peanuts as garnished for crunch. Avoid if making it as Nut-free.

How to make crispy schezwan potato

When my mum first posted this recipe in 2013, she boiled the potatoes in a stovetop normal pressure cooker then baked them coated in semolina in the oven.

Since the arrival of the Instant Pot and Air fryer in our kitchen we tend to make this recipe using these gadgets too.

Here is the Instant pot and air fryer recipe. For the original baked version check out the recipe card below.

Boil baby potatoes in Instant Pot

I used the Instant Pot Pro Crisp which has both pressure cooker and air fryer functions but you can separately use an electric pressure cooker and air fryer.

Wash the potatoes and cut the potatoes in half if they are too big.

I left the skin on but you could peel the potatoes either at this point or once they are boiled.

Add the potatoes to the inner pot of the instant pot and add enough water so that it just covers the potatoes.

Ensure the valve is on the seal position when you close the lid.

I cooked the potatoes for 3 minutes on low pressure but you can also choose 1 minute on high pressure.

Allow around 5-10 mins of NPR – natural pressure release before opening the lid.

Remove the potatoes from the water or else they will continue to cook in the hot water.

You can now either bake or air-fry the potatoes

Air-fry baby potatoes to crispy perfection

The benefit of airfrying is that you get all-over even crispiness without having to keep turning the potatoes. You can either use or leave out the semolina as the potatoes will be crispy enough without.

Pre-heat the airfryer to 195C/380F for 5 mins.

Place the potatoes in the airfryer basket and brush with oil and season with salt. Sprinkle over semolina if using.

Airfryer for 12-15 minutes until golden all over.

Once the program is complete, open the air fryer draw otherwise the heat will continue to cook the potatoes.

Cooking the vegetables

You can also use the Instant Pot for this too by using the saute function! Alternatively, use a frying pan.

Remember to keep the heat high to stir-fry the veggies but work fast

Add oil to the pan and saute the ginger-garlic puree. Add the white parts of the spring onion with the stir fry mix and mix.

Do not over cook the vegetables as we want to leave a crunch.

Add the sauces and the crispy potatoes.

Season and turn off the heat. Garnish with the green part of the spring onion.

Other potato recipes

Dahi Aloo (potatoes in yogurt gravy)

Easy Masala Chips

Cardamom Potato Dauphinoise

Baby Potato Pulao (Lasaniya Batata Rice)

Packed Potato Bhajiya (fritters)

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Schezwan Baby Potatoes & Stir fried Vegetables (crispy)

Equipment

• Instant Pot or Stovetop Pressure Cooker
• Air fryer or oven
• Wok or Kadai

Ingredients

• 500 grams baby potatoes small salad potatoes or use only those potatoes which holds their shape after boil
• 300 grams stir-fry packet or vegetables like cabbage, carrot, green beans, Capsicum, red onion
• 5 tablespoon sesame oil or ground nut oil
• 2 tablespoon garlic and ginger puree or finely chopped
• 4-5 tablespoon spring onion white part
• 3-4 tablespoon spring onion green part
• 3-4 tablespoon schezwan sauce or per your taste
• 4 tablespoon chilli and sultana sauce can be used thai sweet chilli sauce
• 1 tablespoon soy sauce light
• 1 teaspoon black pepper freshly ground
• salt use less as all the sauces contains salt

Instructions

STOVETOP SCHEZWAN CHILLI POTATOES

• Wash potatoes and boil them in salted water till just done. They should hold their shape. ( if potatoes are big cut into half ) 500 grams baby potatoes
• Pre heat oven to gas mark 7-8 or 450F/220C.
• Transfer them into another bowl.
• In a baking tray place potatoes, 3 tablespoon oil. 5 tablespoon sesame oil
• Coat the potatoes evenly with oil.
• Roast the potatoes for 30-35 minutes till light golden. ( this step will give potato a crunch )
• Now add 2 tbsp. oil in a pan/wok and add ginger and garlic. 2 tablespoon garlic and ginger
• Sauté for minute and add stir fry mix and white parts of spring onion. keep heat high. 4-5 tablespoon spring onion, 300 grams stir-fry packet
• Add all the sauces and cook vegetables for not more than 2 minutes. 3-4 tablespoon schezwan sauce, 4 tablespoon chilli and sultana sauce, 1 tablespoon soy sauce
• Now add roasted potatoes, salt and black pepper powder. 1 teaspoon black pepper, salt
• Mix very gently, and cook the potatoes one minute more.
• Check the seasoning, if needed add extra sauce ( I don’t think you’ll need to ).
• Turn the heat off.
• Garnish with chopped spring onion. 3-4 tablespoon spring onion
• Serve hot on it’s own or with rice noodles.

INSTANT POT AND AIR FRYER SCHEZWAN CHILLI POTATOES

• Wash potatoes in clean water, if they are big cut into half. 500 grams baby potatoes
• Add them in the inner pot of Instant Pot with water and salt. I have used Pro Crisp 8L Multi Pressure Cooker and Air Fryer.
• Close the lid, make sure the valve is on sealing position.
• Pressure cook 3 minutes on LOW pressure or 1 minutes on HIGH.
• 10 minutes NPR and release all the pressure naturally.
• Remove the potatoes from the water.
• Preheat the air fryer to 195C/380F for 5 minutes.
• Place all the boiled potatoes in a basket/rack, brush it with the oil. 5 tablespoon sesame oil
• Air fry (roast) them for 12-15 minutes or until golden.
• Remove the air fryer components from the inner pot.
• Select saute mode on the panel, add oil.
• Add ginger-garlic puree. 2 tablespoon garlic and ginger
• sauté for minute and add stir fry mix, keep saute mode on high.
• Tip white parts of spring onion. 4-5 tablespoon spring onion
• Add all the sauces and stir-fry no more than a minute. 3-4 tablespoon schezwan sauce, 4 tablespoon chilli and sultana sauce, 1 tablespoon soy sauce
• Now add roasted potatoes, salt and black pepper powder. 1 teaspoon black pepper, salt
• Mix very gently, and cook the potatoes one minute more.
• Garnish with chopped spring onion. 3-4 tablespoon spring onion
• Serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in December 2013.

Schezwan Baby Potatoes & Stir fried Vegetables (crispy)

Equipment

• Instant Pot or Stovetop Pressure Cooker
• Air fryer or oven
• Wok or Kadai

Ingredients

• 500 grams baby potatoes small salad potatoes or use only those potatoes which holds their shape after boil
• 300 grams stir-fry packet or vegetables like cabbage, carrot, green beans, Capsicum, red onion
• 5 tablespoon sesame oil or ground nut oil
• 2 tablespoon garlic and ginger puree or finely chopped
• 4-5 tablespoon spring onion white part
• 3-4 tablespoon spring onion green part
• 3-4 tablespoon schezwan sauce or per your taste
• 4 tablespoon chilli and sultana sauce can be used thai sweet chilli sauce
• 1 tablespoon soy sauce light
• 1 teaspoon black pepper freshly ground
• salt use less as all the sauces contains salt

Instructions

STOVETOP SCHEZWAN CHILLI POTATOES

• Wash potatoes and boil them in salted water till just done. They should hold their shape. ( if potatoes are big cut into half ) 500 grams baby potatoes
• Pre heat oven to gas mark 7-8 or 450F/220C.
• Transfer them into another bowl.
• In a baking tray place potatoes, 3 tablespoon oil. 5 tablespoon sesame oil
• Coat the potatoes evenly with oil.
• Roast the potatoes for 30-35 minutes till light golden. ( this step will give potato a crunch )
• Now add 2 tbsp. oil in a pan/wok and add ginger and garlic. 2 tablespoon garlic and ginger
• Sauté for minute and add stir fry mix and white parts of spring onion. keep heat high. 4-5 tablespoon spring onion, 300 grams stir-fry packet
• Add all the sauces and cook vegetables for not more than 2 minutes. 3-4 tablespoon schezwan sauce, 4 tablespoon chilli and sultana sauce, 1 tablespoon soy sauce
• Now add roasted potatoes, salt and black pepper powder. 1 teaspoon black pepper, salt
• Mix very gently, and cook the potatoes one minute more.
• Check the seasoning, if needed add extra sauce ( I don’t think you’ll need to ).
• Turn the heat off.
• Garnish with chopped spring onion. 3-4 tablespoon spring onion
• Serve hot on it’s own or with rice noodles.

INSTANT POT AND AIR FRYER SCHEZWAN CHILLI POTATOES

• Wash potatoes in clean water, if they are big cut into half. 500 grams baby potatoes
• Add them in the inner pot of Instant Pot with water and salt. I have used Pro Crisp 8L Multi Pressure Cooker and Air Fryer.
• Close the lid, make sure the valve is on sealing position.
• Pressure cook 3 minutes on LOW pressure or 1 minutes on HIGH.
• 10 minutes NPR and release all the pressure naturally.
• Remove the potatoes from the water.
• Preheat the air fryer to 195C/380F for 5 minutes.
• Place all the boiled potatoes in a basket/rack, brush it with the oil. 5 tablespoon sesame oil
• Air fry (roast) them for 12-15 minutes or until golden.
• Remove the air fryer components from the inner pot.
• Select saute mode on the panel, add oil.
• Add ginger-garlic puree. 2 tablespoon garlic and ginger
• sauté for minute and add stir fry mix, keep saute mode on high.
• Tip white parts of spring onion. 4-5 tablespoon spring onion
• Add all the sauces and stir-fry no more than a minute. 3-4 tablespoon schezwan sauce, 4 tablespoon chilli and sultana sauce, 1 tablespoon soy sauce
• Now add roasted potatoes, salt and black pepper powder. 1 teaspoon black pepper, salt
• Mix very gently, and cook the potatoes one minute more.
• Garnish with chopped spring onion. 3-4 tablespoon spring onion
• Serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

These street-style Tawa Masala Burgers have undergone a vegan twist by using tofu instead of paneer or cheese. This delicious Indian burger recipe is made with vegetables and tofu then flavoured with pav bhaji masala and schezwan sauce.

• Street-style Tawa Veg Masala Burger – Indian Sloppy Joes!
• Indian Tawa Recipes
• Difference between veggie burgers and Tawa Burgers Vegan Tawa Burger – why use tofu?
• Vegan Tofu Tawa Masala Burger Ingredients Gluten-free Tawa Burger
• Equipment required Tawa – what is a tawa? Serrated knife/bread knife
• How to make Tawa Tofu Burger
• Serving Suggestion
• Storage
• FAQs
• Other Indian Street Food Recipes

Street-style Tawa Veg Masala Burger – Indian Sloppy Joes!

Tawa Burgers are a modern Indian-fusion street food consisting of soft burger buns stuffed with a vegetable masala filling. These burgers are then toasted whole in a buttery masala, all prepared on a searing hot Tawa. Cubes of cheese or paneer is often added to the filling.

Tawa Burgers appear to originate in Hyderabad in an eatery called Shalimar Tiffins. Their version is known as the Tawa Premium Burger.

I call these Indian-style Sloppy Joes because of the similarities between the way the fillings spill out of the buns.

Indian Tawa Recipes

You can find a variety of Tawa recipes in Indian cuisine with some of the most popular being Tawa Pulao , Tawa Vegetables, Masala Pav, Tawa Paneer Masala and Pav Bhaji .

Often, these dishes are prepared on Indian street food carts directly on the tawa used to make Pav Bhaji so many of these recipes when recreated at home will contain Pav Bhaji masala.

Difference between veggie burgers and Tawa Burgers

Veggie burgers are made with plenty of chopped vegetables, often beans and are formed into patties which are firstly cooked then layered into burgers.

Tawa Burgers are made up of a looser mixture that is spooned in between burger buns.

Vegan Tawa Burger – why use tofu?

I’ve seen many recipes out there on social media that use paneer or cheese (or even a combo of them both!) but I wanted to make a plant-based version for those who are vegan or avoiding cheese/dairy for other reasons.

Tofu is often used to veganise cheese based recipes and I find that it works as a brilliant alternative in this recipe.

Tofu holds in shape well and in similarity to paneer, does not melt.

Vegan Tofu Tawa Masala Burger Ingredients

Tofu – firm tofu is the perfect vegan replacement for paneer or cheese. Drain the tofu either using a tofu press or plenty of kitchen towels and a weight. Grate the tofu prior to use or make tofu crumbs in a food processor

Potato – I have used a small amount of mashed white potato to help bulk and bind the filling. Usual recipes of tawa burger contain cheese which helps to bring together the filling however tofu does not have such properties. Alternatively, use mashed potato powder or flakes.

Onion and garlic – use fresh where possible, chop finely or use a food processor but do not make a puree as we want the filling to be chunky.

Peppers – you can use any colour bell pepper but green or yellow is best as red can be sweeter

Tomato – finely chopped fresh tomatoes are best but you could also use tinned chopped tomatoes

Rolls – either baps (soft Scottish bread rolls) or soft white rolls are best. Use large rolls where possible to give room for the filling. You could also use crusty bread rolls but they will be harder to eat. Some supermarkets sell rolls that are ready sliced, you can use these but I prefer to keep one side of the rolls intact so I cut them myself.

Butter – we have used unsalted vegan butter. I unsalted because I will season with salt later in the prep to my liking.

Oil – we have used olive oil which is suitable for cooking. You can also use sunflower or vegetable oil which do not have strong flavours.

Fresh coriander leaves – fresh coriander leaves are added in both the filling and to toast the burgers

Tawa Burger Spices

Schezwan Sauce – Schezwan sauce is used both in the filling and to toast the burger prior to serving. I like to use my own homemade sauce which tastes really fresh and is also made according to my spice preference. If you do not have this sauce, then use chilli sauce alone.

Tomato Ketchup – a small squeeze of tomato ketchup adds some tartness and balances out the spicy Schezwan sauce. If using tinned tomatoes, you can leave out the extra tomato ketchup.

Chilli sauce – I added a little bottled chilli sauce but you can leave this out if you want.

Pav Bhaji Masala – Pav Bhaji Masala is commonly found in “tawa” recipes. Good Pav Bhaji Masala will contain dagad na phool, or black stone flower which gives it the unique flavour.

Red chilli powder and turmeric

Gluten-free Tawa Burger

The filling of this Tawa Burger can be gluten-free if using gluten-free Schezwan sauce (you can easily make this at home by using tamari instead of soy sauce)

You can also buy gluten-free rolls from most supermarkets.

Equipment required

Tawa – what is a tawa?

A tawa is an Indian style frying pan that is round and either flat or very shallow. They are mostly made from cast iron but you can also find sheet iron, steel or aluminium.

The tawa can be inverted and used to cook flat breads like Gujarati rotlis and paratha .

Indian street food vendors can use the properties of the Tawa to their advantage as the centre of the tawa heats more than the sides. This way, dishes can be prepared adjacent to each other depending on their cooking times.

Note: If you do not have a tawa then use a non-stick frying pan which will achieve the same results.

Serrated knife/bread knife

A serrated knife has a series of teeth on the edge of the blade. Bread knives have serrated blades.

A good serrated knife means you can cleanly slice the rolls in half without damaging the bread. They work by slicing through food that have a hard exterior and softer interior.

We want to leave one side of the rolls intact as this makes the burgers easier to assemble.

How to make Tawa Tofu Burger

Note – we have not used a tawa in the video but rather a non-stick frying pan

A few steps are required:

1. Make the filling
2. Assemble the burger
3. Toast the burger

How to prepare Tawa Burger filling:

Ensure your tofu is well drained prior to using as soggy tofu will cause moisture to be released when cooking. Grate the tofu or make crumbs using a food processor.

Ensure your pan is big enough as there will be a lot of stirring involved!

Saute the onion and garlic in oil and butter (you can either use butter and oil or just butter at this point)

Add the peppers when the onions have softened just slightly. This gives the peppers ample time to soften without the onion starting to burn

Add the tomatoes and once they have also started to go soft, add the sauces. You can add the sauces depending how spicy you want the burgers. Keep the heat low as you add the sauces so that the mixture does not burn.

Mix in the spices and masalas. Tip in the tofu and potatoes and salt.

I like to add salt once all of the ingredients are in the pan as it gives me a better indication of how much salt I will need to add.

Give everything a good stir to incorporate the spices with the tofu. Add the finely chopped coriander leaves

How to slice rolls perfectly without crumbling or squashing the bread

Now its time for the assembly!

Use a serrated knife to slice the bread rolls in half perfectly. You will only need slight side to side motion and the knife will glide through the bread rolls.

Keep one side of the roll intact so that once the burgers are filled, the burgers stays together.

At this point, you could spread a layer of green chutney or mayo or whichever condiment you fancy to one side of the rolls.

Spoon in the mixture. Do not overfill as the burger will not close. Push the mixture together so that it forms a mass. Clean the sides of the rolls

Add salad at this point if you wish to.

Toast the burger

Heat the same pan you used earlier and add a knob of butter and a little glug of oil. Add a spoon of schezwan sauce and coriander. Once the butter is melted and bubbling, coat the burger entirely in the mixture and toast all over.

I prefer to do this in batches so I melt a bit of butter for around 2-3 burgers before repeating. This ensures the mixture does not burn and the burger does not soak up too much of the butter.

Serving Suggestion

Serve hot for the best experience.

As these have plenty of their own flavour, you can totally serve alone with a soda or fizzy drink.

But if you want something a little bit more, then a minty green chutney goes great!

I love mine with Kenyan style masala chips for a full burger and chips meal. A tall glass of mango and lime lassi will be so cooling alongside it. If you fancy something fizzy, then a Virgin Cardamom Mojito is the one!

You can also serve with potato crisps or other fried snacks.

Storage

Fridge – prep the filling in advance and store in an airtight container for up to 3 days in the fridge. You can also keep leftover burgers in the fridge for up to 2 days. I cover them with either foil or clingfilm to keep the burger intact. Reheat in the oven or toast on a pan/tawa to revive.

Freezer – you can make the filling and freeze. Allow to defrost either at room temperature or use a microwave.

You can grill the burgers instead of toasting on the tawa. Brush the burger all over with the buttered masala and grill for approx 1 minute on each side.

Yes they can. Make the filling in advance which will keep fresh in the fridge for up to 3 days. You could also fill the burgers in advance and wrap them in clingfilm or foil and place in the fridge. Prior to serving, toast in the masala butter. You may have to keep the heat low as the filling inside will be cold.

Omit the schezwan sauce and use chilli sauce and ketchup only. You may want to increase the amount of chilli powder to achieve the similar level of heat.

Other Indian Street Food Recipes

Bread Pakora with Aloo and Chutney Stuffing

Indian Masala Chips/Fries

Ultimate Papdi Chaat

Kutchi Dabeli

Gujarat Na Daal Vada

Gujarati Batata Vada

Best ever Bhel Puri

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Tawa Burger (the BEST Vegan Recipe)

Equipment

• 1 Tawa/non-stick frying pan
• 1 Spatula
• 1 Cheese grater

Ingredients

• 396 gram tofu firm well drained and grated
• 100 gram potatoes boiled and grated
• 60 gram butter vegan
• 6 tablespoon oil
• 8 burger buns vegan
• 1 onion finely chopped
• 4 cloves garlic finely chopped
• 1 cup capsicum green/yellow
• ½ cup tomato chopped
• 4-5 tablespoon schezwan sauce
• 3 tablespoon ketchup
• 3-4 tablespoon pav bhaji masala
• 1 teaspoon turmeric powder
• 2 teaspoon chilli powder red
• 5 tablespoon cilantro/coriander chopped
• salt

Instructions

• Heat 3 tablespoon oil and 30gram butter in a pan. 60 gram butter, 6 tablespoon oil
• Add chopped onion and garlic, saute for 2-3 minutes. 1 onion, 4 cloves garlic
• Now add chopped capsicum and cook further 5-6 minutes. 1 cup capsicum
• Add tomatoes, mix and cook the mixture until they started to go soft. 1/2 cup tomato
• Add all the sauces and mix well. 4-5 tablespoon schezwan sauce, 3 tablespoon ketchup
• Mix in the spices/masalas. 3-4 tablespoon pav bhaji masala, 1 teaspoon turmeric powder, 2 teaspoon chilli powder
• Stir in tofu and boiled potatoes. 396 gram tofu firm, 100 gram potatoes
• Mix all well, add salt. salt
• Add chopped coriander (leave some for later use) 5 tablespoon cilantro/coriander
• Let the filling slightly cool before assembling the burgers.
• Cut the rolls and fill a couple of tablespoons of filling. 8 burger buns
• Heat little oil and a knob of butter in a pan. 60 gram butter, 6 tablespoon oil
• Add some schezwan sauce and chopped coriander. 4-5 tablespoon schezwan sauce
• Mix well and coat the burger all over and slightly toast it all over.
• Enjoy!

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.