The patty for this Vegetable Burgers is very different, and you will realize that as soon as you take the first bite! The addition of garam masala and ginger, green chilli pastes to the mashed vegetables imparts a tangy twist to the tava-cooked patty, making it a treat to the taste buds.
The effect is further enhanced by a special salad of shredded veggies spruced up with mayonnaise and mustard powder, which accompanies the crisp patties along with standard fittings like veggie slices, lettuce, and so on.
This vegetable burgers is really a mega mouthful! Serve with Cheesy Wafers and Mango Milkshake .
For The Vegetable Patty
- 2 cups chopped and boiled mixed vegetables(carrots , french beans , cauliflower etc.)
- 1 cup boiled , peeled and mashed potatoes
- 1 bread slice
- 1/2 tsp green chilli paste
- 1/2 tsp ginger (adrak) paste
- 1 tsp lemon juice
- 1 tsp garam masala
- salt to taste
- 1/4 cup dried bread crumbs for coating
- oil for greasing and cooking
To Be Mixed Into A Coleslaw
- 1 1/2 cups shredded cabbage
- 1/2 cup grated carrot
- 1/4 cup mayonnaise
- 1/4 tsp mustard (rai / sarson) powder
- salt to taste
- 6 burger buns
- butter for brushing
- 6 tbsp tomato ketchup
- 6 iceberg lettuce
- 12 tomato slices
- 6 sliced onions
- salt and to taste
Lightly mash the vegetables using a potato masher and keep aside. Dip the bread slice in water for a few seconds. Squeeze out all the water and crumble the bread. Add the all the remaining ingredients and mix well.
Divide the mixture into 6 equal portions and shape each portion into a 75 mm. (3”) diameter round flat patty. Roll each patty in the bread crumbs till they are evenly coated from both the sides.
Heat the tava (griddle), grease it using a little oil. Cook each patty on a medium flame, using a little oil, till they turn golden brown in colour from both the sides. Keep aside.