Roast Potato Slices

Hey folks,

Here's another Ekadashi-friendly recipe - Im on a roll today! :-)
These roast potato slices are super simple to make and lovely served with a salad. Serves approx 6 as part of a larger meal.

Ingredients:
8 medium potato's, washed, peeled, and pre-boiled til tender (chill them in the fridge til ready to use)
Fresh rosemary sprigs
Sea salt
Paprika
Blk pepper
Approx 4 TBSP soft butter

Cut cooled potato's into medium thick slices. Smear a glass baking dish with butter. Arrange the potato slices in the dish. Sprinkle with seasonings, rosemary sprigs and add dabs of butter.
Bake in preheated oven at 425 degrees Fahrenheit, til golden. Serve hot.

Ekadashi Potato Burgers

It's good to have a few handy recipes like these up your sleeve for Ekadashi days.
This one is for you Urmila Mata. :-) 

This makes approx 16 mini burgers.

Ingredients:
4 medium sized new potato's, washed, peeled, chopped, cooked and mashed (I added butter, salt, pepper and some water left from cooking)
3 cups cooked mushy quinoa
1/2 cup cooked celery (finely sliced)
1/2 cup cooked red bell pepper (optional)
1/2 cup crushed walnuts
1/2 cup fresh chopped cilantro
1/2 cup shredded vegetarian mozzarella
1 tsp liquid smoke (optional)
2 tsp paprika
1 tsp cumin powder
1 tsp asafoetida (optional)
2 tsp sea salt or to taste
1 tsp ground blk pepper
1/2 tsp red chili flakes
Buckwheat flour for coating
Approx 3-4 TBSP oil for frying (I used sunflower)

Mix all ingredients and form into small thick patties. Coat lightly in buckwheat flour. Pan fry on an oiled pre-heated heavy cast iron griddle over medium low heat. Handle as little as possible to retain their shape. Turn patties over when the first side is dark golden brown and fry again til ready.

Serve hot topped with some fried jalopeno chilli's, a dash of ketchup and a good salad.