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Homemade Potato & Corn Tikki Burger | Aloo & Corn Tikki Burger | Kitchenstagram

Looking for a quick and kid-friendly snack? This Potato & Corn Tikki Burger is the perfect solution! It’s easy to make, filling and loved by all ages. The crispy potato patties, combined with sweet corn are sandwiched in soft burger buns, topped with pickled onion & cucumber, fresh veggies and drizzle of mayo. You can prepare the mixture a couple of days in advance or freeze the patties for convenience. Just defrost and fry when ready. If you’re out of lettuce, blanched cabbage leaves make a great substitute. This delicious vegetarian burger is perfect for satisfying hungry tummies any time.

Ingredients needed for Potato & Corn Tikki Burger:

To make Potato & Corn Tikki Burger you’ll need the following ingredients,

For the Potato & Corn Tikki :

  • Potatoes: Use boiled and mashed potatoes as the base. To prevent the tikki from falling apart, ensure the potatoes aren’t too moist by cooking the potato corn filling. This also helps in shaping the tikkis easily.

  • Corn: Use boiled corn, corn adds a subtle sweetish flavour to the cutlets, enhancing their taste and texture.

  • Onion: Adding red onion introduces a deeper, more complex flavour. If unavailable, shallots or yellow onions can be used.

  • Garlic: Essential for its savory depth, garlic enhances the overall flavour profile of the patties.

  • Green chili: Green chili adds freshness, flavour and a spicy kick.

  • Seasonings: A classic blend of salt and paprika is used to season the patties. This combination is timeless and enhances the natural flavours of the tikki without overwhelming them.

  • Cheese: Cheese adds extra layer of flavour and richness to the tikkis. While the tikkis are delicious on their own, cheese elevates their taste profile.

  • Butter: Butter adds a rich buttery flavour to the patties while frying.

  • Fresh Cilantro: Cilantro infuses the patties with a burst of freshness, adding vibrant flavour that contrasts beautifully with the savory elements.

  • All-Purpose Flour: All-Purpose Flour is used for the batter to coat the tikkis before frying.

  • Dried Bread Crumbs: These serve multiple purpose, binding the patties, maintaining their juiciness and providing a crunchy exterior. Gluten-free bread crumbs are an excellent substitute if needed. Find our Homemade Breadcrumbs RECIPE HERE!

For the Burger:

  • Soft Buns: Opt for Hokkaido Burger buns for their airy, light texture and subtle sweetness. They offer a perfect balance of a crisp crust when toasted and a pillowy interior. If unavailable, brioche or any classic burger bun can be a good substitute, though it’s best to avoid overly chewy or crispy buns as they may be too tough for burgers. Consider making Homemade Hokkaido Burger Buns for an authentic touch, find the RECIPE HERE!

  • Spicy Mayo: This ingredient is essential for adding flavour. Spicy mayo provides a creamy, rich, tangy and spicy kick, contributing to the silkiness and depth of the burger.

  • Lettuce: Use fresh coral or Burger lettuce or any lettuce of your choice, provide a refreshing base for the rich chicken patties.

  • Tomatoes: Tomatoes adds flavours and vibrant colour to the burger.

  • Gherkins/ Pickles: Everyday quick pickles or your preferred variety work well. They offer a tangy contrast that cuts through the richness and saltiness of the other components, balancing the overall flavour profile of the burger. Find our HOMEMADE QUICK PICKLED ONION and QUICK PICKLED CUCUMBER RECIPE!

Serving Suggestions:

Serve your delicious Potato & Corn Tikki Burger with a variety of sides for a complete summertime meal. Pair them with crispy French fries, a vibrant summer green salad. Add a simple pasta salad or corn on the cob. Complement your meal with a refreshing summer cocktail to elevate your gathering.

Storage tips:

Prepare uncooked patties 6 to 8 hours ahead and refrigerate between parchment sheets. For longer storage, freeze uncooked patties for up to 3 months. Make the burger sauce in advance and refrigerate it tightly covered for up to a week.

Ingredients:

For Spicy Mayo:

  • 1 cup Mayonnaise

  • 1 1/2 tbsp Pickle Juice/ Lemon juice

  • 1 tbsp Yellow Mustard

  • 1 tbsp Red chili sauce

  • 1 tsp Tobasco sauce

For the Potato & Corn Tikki :

  • 2 tbsp Butter

  • 1 tbsp Garlic (minced)

  • 1 no. Onion (finely chopped)

  • 2/3 cup Corn (boiled & coarsely ground)

  • 1 cup Potato ( boiled & mashed)

  • Salt to taste

  • 1 tbsp Green Chili (chopped)

  • 1 tsp Paprika powder

  • 1/2 cup Mozzarella cheese (grated)

  • 2 tbsp Fresh Coriander (chopped)

  • Refined Oil, for deep frying

For the Batter & Breading:

For the Burger:

Preparation:

For Spicy Mayo:

  • Step 1: In a mixing bowl combine mayonnaise, pickle Juice/ lemon juice, yellow Mustard, red chili sauce and tobasco sauce, stir to combine. Keep aside.

For the Potato & Corn Tikki :

  • Step 2: Melt butter in a frying pan, add minced garlic and sautée for 2-3 minutes. Then add chopped onion and fry for 6-8 minutes on medium heat.
  • Step 3: Then add boiled corn and salt to taste and cook for 3-4 minutes on medium heat. Add green chili, paprika powder and sautée for 2-3 minutes.
  • Step 4: Then add the boiled and mashed potato, sautée for 6-8 minutes. Add grated mozzarella cheese, chopped fresh coriander and sautée for 2-3 minutes or until well combined.
  • Step 5: Transfer the prepared mixture in a plate and allow it to cool down. Then apply some oil in your hands and shape the mixture into thick patties. Keep aside.

For the Batter & Breading:

  • Step 6: In a mixing bowl, combine all-purpose flour and salt. Then add water and make it into little thin batter. The batter should be smooth and little thin. Not too thick.
  • Step 7: Take the patties and use a spoon to coat the patties in the batter, coat on both sides and remove carefully.
  • Step 8:  Coat the patties in the breadcrumbs. After coating the patties in the crumbs on both sides. Chill the patties for 30 minutes before frying.

Frying the Patties:

  • Step 9:  Heat oil in a wok, carefully add the patties and fry for 2-3 minutes. Turn them to the other side gently and fry until golden and crisp on both the sides. Remove from oil and keep aside.

For the Burger:

  • Step 10: Use a sharp knife to slice the burger buns in half. Keep aside.
  • Step 11: Melt butter in a frying pan and add the sliced burger bun, toast for 2-3 minutes. Remove from the pan and keep aside.
  • Step 12: Start assembling the burger right away. Spread the spicy mayo on the cut sides of the toasted buns.
  • Step 13: Top the bottom bun with lettuce, sliced tomatoes, potato corn tikki, pickled cucumber and onion. Close with the top bun.
  • Step 14: Serve immediately. Enjoy!!

About Me

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DEBJANI MONDAL

Hi there

Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.

 My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would  cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>

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