Start by washing the potatoes thoroughly. You can peel them if you prefer, but the skin contains nutrients and provides an interesting texture.

Place the potatoes in a pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil, then reduce the heat to simmer.

Cook until the potatoes are tender, which usually takes about 15 to 20 minutes, depending on their size.

Check the doneness by piercing the potatoes with a fork. If it enters easily, they are ready.

Drain the potatoes and let them cool slightly before mashing them for use in your burger.

Measure 200 g of dry red lentils and rinse them under cold water to remove any impurities.

Place the lentils in a pot and cover them with water, using about double or triple their volume in water.

Bring to a boil, then reduce the heat to simmer.

Cook the lentils for 15 to 20 minutes. They should be tender but not overcooked to avoid becoming mushy.

Taste the lentils to check for doneness and adjust the time if necessary.

Once cooked, drain the lentils and let them cool slightly before using them in the patty preparation.

In a pot, combine the mangoes, onion, garlic, brown sugar, cider vinegar, ginger, cinnamon, cloves, chili (if used), and a pinch of salt.

Bring the mixture to a boil, then reduce the heat and simmer for about 20 to 30 minutes, until the mixture thickens and the mangoes are tender.

If the chutney is too liquid, you can incorporate a small amount of cornstarch diluted in a bit of water, and continue cooking for a few minutes to reach the desired thickness.

Stir occasionally to prevent the chutney from sticking to the bottom of the pot.

Let the chutney cool before serving or storing it in an airtight container in the refrigerator.

Cook the lentils according to the package instructions, then drain them.

In a bowl, mix by hand the cooked lentils, mashed potatoes, onion, garlic, ginger, cumin, coriander, turmeric, cardamom, Garam Masala, and chili powder (if used). Season with salt and pepper.

Incorporate 60 grams of panko breadcrumbs (or regular breadcrumbs) into the mixture to help bind the patties.

Form patties with your hands from the mixture. If desired, lightly coat them with additional breadcrumbs for a crispier outer texture.

Heat oil in a pan over medium heat. Cook the patties for about 4 to 5 minutes on each side over medium heat until they are golden and crispy.

Serve the patties on burger buns with mango chutney, fresh coriander leaves, curry leaves, tomato slices, and lettuce.